Description
This hearty chicken vegetable soup is packed with flavors and wholesome ingredients, making it the perfect comfort food for cold nights.
Ingredients
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 carrots, sliced
- 2 celery stalks, sliced
- 2 garlic cloves, minced
- 1 pound chicken breast, diced
- 4 cups chicken broth
- 2 cups mixed vegetables (e.g., peas, green beans, corn)
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Chopped fresh parsley for garnish
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the chopped onion, carrots, and celery. Cook until softened, about 5 minutes.
- Stir in the minced garlic and cook for another minute.
- Add the diced chicken and cook until it’s no longer pink.
- Pour in the chicken broth and add the mixed vegetables along with the dried thyme.
- Bring the mixture to a boil, then reduce the heat and let it simmer for 20-25 minutes.
- Season with salt and pepper to taste.
- Serve hot, garnished with fresh parsley.
Notes
For a lighter version, use vegetable broth and seasonal vegetables. Store leftovers in an airtight container for up to 3 days, or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American