Description
A comforting chicken vegetable soup with tender shredded chicken and a medley of vegetables in a flavorful broth.
Ingredients
- 2 cups cooked, shredded chicken breast
- 4 cups chicken broth (low-sodium recommended)
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 cup potatoes, diced (Yukon Gold or red)
- 1 cup green beans, chopped
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 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 the onion is translucent, about 4–5 minutes.
- Add the diced carrots, celery, and potatoes. Cook for 4–5 minutes, stirring occasionally.
- Pour in 4 cups chicken broth, then add the chopped green beans and dried thyme. Bring to a gentle boil.
- Reduce heat and simmer uncovered for 20–30 minutes, until the vegetables are tender.
- Stir in 2 cups shredded cooked chicken and heat for 3–5 minutes until warmed through.
- Taste and adjust seasoning with salt and freshly ground black pepper.
- Optionally finish with a splash of lemon juice or vinegar and serve warm.
Notes
Pairs well with crusty bread or a simple green salad. Great for meal prep and can be frozen for later.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: American