Description
A warm and comforting chicken and vegetable soup that’s quick to prepare and perfect for a busy weeknight.
Ingredients
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 carrots, sliced into rounds
- 2 celery stalks, sliced
- 2 garlic cloves, minced
- 1 pound chicken breast, diced
- 4 cups low-sodium chicken broth
- 2 cups mixed vegetables (peas, green beans, corn)
- 1 teaspoon dried thyme
- Salt and freshly ground black pepper, to taste
- Chopped fresh parsley for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onion, sliced carrots, and sliced celery. Cook until softened and translucent, about 5 minutes.
- Stir in minced garlic and cook until fragrant.
- Add diced chicken breast and cook until no longer pink on the outside.
- Pour in chicken broth. Add mixed vegetables and dried thyme. Stir to combine.
- Bring to a gentle boil, then reduce heat to low and simmer for 20–25 minutes.
- Taste and season with salt and freshly ground black pepper.
- Ladle into bowls and garnish with chopped fresh parsley. Serve hot.
Notes
For a heartier soup, add cooked noodles or rice during the last 5–8 minutes of simmering. Can use frozen mixed vegetables for convenience.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American