Description
A comforting and healthy soup packed with chicken and a variety of colorful vegetables, perfect for chilly days.
Ingredients
Scale
- 1 lb boneless, skinless chicken breasts
- 2 cups mixed vegetables (carrots, celery, bell peppers, etc.)
- 1 onion, diced
- 3 cloves garlic, minced
- 6 cups chicken broth
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- In a large pot, heat olive oil over medium heat. Add onions and garlic, and sauté until translucent.
- Add the chicken breasts, mixed vegetables, thyme, bay leaf, and chicken broth.
- Bring to a boil, then reduce heat and let simmer for 20-25 minutes, or until the chicken is cooked through.
- Remove the chicken, shred it, and return it to the pot.
- Season with salt and pepper to taste. Serve hot.
Notes
For extra flavor, consider adding a splash of lemon juice or vinegar before serving. You can use any vegetables you have on hand; this recipe is very flexible. If you prefer a thicker soup, you can blend a portion of it before adding the shredded chicken back in.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 700mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 70mg