Description
A warm bowl of nourishing chicken vegetable soup, simple and ready in about 30 minutes.
Ingredients
- 1 lb chicken breast, diced
- 4 cups chicken broth (low-sodium preferred)
- 2 carrots, diced
- 2 celery stalks, diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 cup green beans, trimmed and chopped
- 1 cup spinach, roughly chopped
- 1 tsp dried thyme (or 1 Tbsp fresh thyme)
- Salt and pepper to taste
- A bit of oil for sautéing
Instructions
- Heat a large pot over medium heat and add 1–2 tablespoons oil.
- Add the chopped onion and garlic. Sauté until translucent, about 3–4 minutes.
- Add the diced chicken to the pot. Cook until opaque, about 3–5 minutes.
- Pour in the chicken broth and bring to a gentle boil.
- Add the diced carrots, celery, and green beans. Reduce heat and simmer until tender, 10–15 minutes.
- Stir in the spinach and thyme. Cook 2–3 more minutes.
- Taste and season with salt and pepper. Serve hot.
Notes
For a gluten-free and dairy-free bowl, this recipe fits without modification.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American