Description
A comforting and nutritious Hearty Chicken Vegetable Soup packed with tender chicken, fresh vegetables, and flavorful herbs. Perfect for a wholesome meal any day of the week.
Ingredients
1 tablespoon olive oil
1 medium yellow onion, diced
3 cloves garlic, minced
3 medium carrots, peeled and sliced
2 celery stalks, sliced
1 medium zucchini, diced
1 red bell pepper, diced
1 teaspoon dried thyme
1 teaspoon dried oregano
1/2 teaspoon black pepper
1/2 teaspoon salt
6 cups low-sodium chicken broth
2 cups cooked chicken breast, shredded
1 cup frozen green beans, trimmed and cut into 1-inch pieces
1 cup frozen corn kernels
1/4 cup fresh parsley, chopped
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and sauté for 4-5 minutes until softened and translucent.
Add the minced garlic and cook for 1 minute until fragrant.
Add the sliced carrots, celery, zucchini, and red bell pepper to the pot. Cook for 5-7 minutes, stirring occasionally, until the vegetables begin to soften.
Stir in the dried thyme, dried oregano, black pepper, and salt.
Pour in the chicken broth and bring the mixture to a boil.
Reduce the heat to low and simmer uncovered for 20 minutes, allowing the flavors to meld and the vegetables to cook through.
Add the shredded cooked chicken, frozen green beans, and frozen corn kernels to the pot. Stir to combine.
Simmer for an additional 10 minutes until the green beans and corn are heated through.
Remove the pot from heat and stir in the chopped fresh parsley.
Ladle the soup into bowls and serve hot.
- Prep Time: 15 minutes
- Cook Time: 45 minutes