Description
A quick and healthy chicken vegetable soup loaded with tender chicken, seasonal vegetables, and a lightly seasoned broth.
Ingredients
- 1 lb chicken breast, diced into bite-size pieces
- 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, chopped
- 1 cup spinach, roughly chopped
- 1 tsp dried thyme
- Salt and pepper to taste
- A bit of oil for sautéing
Instructions
- Heat a large pot over medium heat and add a splash of oil.
- Add the chopped onion and minced garlic. Sauté until the onion is translucent, about 3–4 minutes.
- Add the diced chicken pieces. Cook for 3–5 minutes until the outsides turn opaque.
- Pour in the chicken broth and raise the heat to bring to a gentle boil.
- Add the diced carrots, celery, and chopped green beans. Reduce heat and cook for 10–15 minutes.
- Stir in the chopped spinach and thyme. Cook another 2–3 minutes until the spinach wilts.
- Taste and season with salt and pepper.
- Serve the soup hot.
Notes
This soup is versatile; serve it with crusty bread or over cooked rice for a heartier meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American