Description
A light and healthy low calorie chicken vegetable soup packed with lean protein and fresh vegetables, perfect for a nutritious meal.
Ingredients
1 tablespoon olive oil
1 medium onion, diced
2 cloves garlic, minced
3 medium carrots, peeled and sliced
2 celery stalks, sliced
1 medium zucchini, diced
1 cup green beans, trimmed and cut into 1-inch pieces
6 cups low sodium chicken broth
2 cups cooked chicken breast, shredded
1 teaspoon dried thyme
1 teaspoon dried parsley
1/2 teaspoon black pepper
1/2 teaspoon salt
1 bay leaf
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and minced garlic to the pot and sauté for 3-4 minutes until the onion becomes translucent.
Add the sliced carrots and celery to the pot and cook for another 5 minutes, stirring occasionally.
Pour in the low sodium chicken broth and bring to a boil.
Once boiling, reduce the heat to a simmer and add the diced zucchini, green beans, shredded chicken breast, dried thyme, dried parsley, black pepper, salt, and bay leaf.
Simmer the soup uncovered for 20 minutes, or until the vegetables are tender.
Remove the bay leaf before serving.
Ladle the soup into bowls and serve hot.
- Prep Time: 15 minutes
- Cook Time: 30 minutes