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–+ servings
Chicken Vegetable Soup

Chicken Vegetable Soup

This Chicken Vegetable Soup is a comforting, nutritious dish packed with tender chicken and colorful veggies, perfect for the family.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 1 lb boneless, skinless chicken breasts 3-4 pieces
  • 2 cups fresh carrots diced
  • 2 cups celery stalks diced
  • 1 medium yellow onion chopped
  • 4 cloves garlic minced
  • 8 cups low-sodium chicken broth
  • 1 cup frozen peas
  • 1 tsp dried thyme
  • ½ tsp black pepper
  • 2 tbsp extra virgin olive oil

Equipment

  • Large pot

Method
 

Cooking Steps
  1. Heat olive oil in a large pot over medium heat. Add onions, carrots, and celery; sauté for about 5 minutes until onions are translucent.
  2. Stir in minced garlic and cook for another 30 seconds until fragrant.
  3. Add chicken breasts and chicken broth to the pot; bring to a gentle boil while stirring occasionally.
  4. Season with dried thyme and black pepper. Simmer for about 20 minutes or until the chicken is cooked through.
  5. Remove the chicken, shred it into bite-sized pieces, and return it to the pot along with frozen peas. Cook for an additional 5 minutes until peas are heated through.
  6. Adjust seasoning if needed before serving hot.

Nutrition

Serving: 1bowlCalories: 250kcalCarbohydrates: 22gProtein: 25gFat: 7gSaturated Fat: 1g

Notes

Customize your soup with seasonal vegetables or spices to suit your taste. Store leftovers in airtight containers in the fridge for up to four days.

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