Description
Warm up with this delightful chicken and vegetable soup, brimming with fresh flavors and comforting goodness. Perfect for chilly nights or busy weeknights!
Ingredients
Scale
- 1 lb boneless, skinless chicken breasts
- 2 cups diced carrots
- 1 cup diced celery
- 1 cup diced onions
- 4 garlic cloves, minced
- 6 cups low-sodium chicken broth
- 1 can (14 oz) diced tomatoes
- 2 tsp fresh thyme (or herbs of choice)
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions
- Prepare Your Ingredients: Dice the chicken into bite-sized pieces. Chop the carrots, celery, and onions, and mince the garlic.
- Sauté Your Base: In a large pot over medium heat, add olive oil. Sauté the diced carrots, celery, and onions until softened (about 5 minutes).
- Add Garlic and Chicken: Stir in minced garlic followed by the chicken pieces. Cook until lightly browned.
- Pour in Broth & Tomatoes: Add the chicken broth and diced tomatoes to the pot. Bring to a gentle boil before reducing heat to simmer.
- Season & Add Herbs: Season with salt and pepper. Toss in fresh thyme leaves (or your preferred herbs) and let simmer for about 20 minutes.
- Serve & Enjoy: Ladle soup into bowls and garnish with fresh parsley if desired. Pair with crusty bread or crackers for added crunch.
Nutrition
- Serving Size: 1 bowl (approximately 300g)
- Calories: 280
- Sugar: 4g
- Sodium: 740mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 70mg
Keywords: Customize your soup by adding seasonal vegetables or grains like quinoa for extra texture. For a creamier soup, consider adding a splash of cream just before serving. Store leftovers in an airtight container for up to five days; reheat gently on the stove.