Description
A comforting chicken and vegetable soup perfect for any occasion.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 2 potatoes, diced
- 1 cup green beans, trimmed
- 1 zucchini, chopped
- 2 cups cooked or raw chicken (breast or thigh)
- 6 cups chicken broth (homemade or store-bought)
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and black pepper, to taste
- Juice of half a lemon
- Optional: smoked paprika, parsley for garnish
Instructions
- In a large pot, heat the olive oil over medium heat.
- Add the onion, carrots, and celery. Cook until softened, about 5 minutes.
- Stir in the garlic and cook for another minute.
- Add the potatoes, green beans, zucchini, chicken, chicken broth, thyme, and bay leaf. Bring to a boil.
- Reduce heat, season with salt and pepper, and simmer for 20-30 minutes until vegetables are tender.
- Stir in the lemon juice before serving. Garnish with smoked paprika and parsley if desired.
Notes
- This soup can be made ahead and stored in the refrigerator for up to 3 days.
- It also freezes well for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 300
- Sugar: 4g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 75mg