Description
Chicken and Vegetable Soup is a nourishing dish that warms the soul with its tender chicken, vibrant veggies, and savory broth. This comforting recipe is perfect for chilly nights and family gatherings, offering a delightful blend of flavors in every spoonful. Ready in under an hour, it’s not just easy to make but also customizable to suit your tastes. Gather your ingredients and experience the joy of this wholesome soup that will surely become a staple in your home.
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1.5 lbs)
- 2 medium carrots, chopped
- 2 celery stalks, chopped
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 cup green beans, trimmed and cut into pieces
- 1 can (14 oz) diced tomatoes
- 6 cups low-sodium chicken broth
- 1 tbsp herbs de Provence
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions
- Chop all vegetables (carrots, celery, green beans, onion) into bite-sized pieces and mince the garlic.
- In a large pot over medium heat, add olive oil. Sauté onions until translucent (about 5 minutes), then add garlic for another minute.
- Add chicken breasts to the pot; sear for about 4 minutes on each side until slightly browned.
- Stir in carrots, celery, green beans, diced tomatoes, and chicken broth; mix well.
- Season with herbs de Provence, salt, and pepper to taste.
- Bring to a gentle boil then reduce heat to simmer for about 25 minutes or until chicken is cooked through.
- Serve hot in bowls; garnish with fresh herbs if desired.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 280
- Sugar: 4g
- Sodium: 650mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 75mg