Description
A warm and hearty chicken vegetable soup that’s easy to make and perfect for busy evenings.
Ingredients
- 2 cups cooked, shredded chicken breast
- 4 cups chicken broth (low-sodium recommended)
- 1 cup carrots, diced (about 2 medium)
- 1 cup celery, diced (about 2 stalks)
- 1 cup potatoes, diced (Yukon Gold or red)
- 1 cup green beans, trimmed and chopped
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon dried thyme (or 1 tablespoon fresh, chopped)
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
Instructions
- Heat 2 tablespoons olive oil in a large pot over medium heat.
- Add the chopped onion and minced garlic. Sauté until translucent — about 4–5 minutes.
- Add the diced carrots, celery, and potatoes. Cook for 4–5 minutes, stirring, until they start to soften.
- Pour in the 4 cups of chicken broth. Stir in the green beans and thyme. Increase heat slightly to a gentle boil.
- Reduce heat to a simmer and cook uncovered for 20–30 minutes, or until the vegetables are tender.
- Stir in the cooked chicken and heat for 3–5 minutes until warmed through.
- Taste and season with salt and pepper. Serve warm.
Notes
For added protein, use turkey or ham. For gluten-free, keep as-is; for a creamier soup, stir in cream or coconut milk.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American