Description
A hearty and comforting chicken soup loaded with vegetables, tender chicken, and fresh herbs. Perfect for cozy nights or meal prep.
Ingredients
- 1 lb boneless, skinless chicken breasts or thighs
- 2 tbsp olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3 carrots, peeled and sliced
- 2 celery stalks, sliced
- 1 red bell pepper, diced
- 6 cups chicken broth (low-sodium)
- 1 tsp dried thyme
- 1 tsp dried oregano
- ½ tsp salt (adjust to taste)
- ¼ tsp black pepper
- 1 cup green beans, chopped
- 1 cup frozen peas
- 1 cup corn kernels (fresh or frozen)
- Fresh parsley or thyme for garnish
Instructions
- In a large pot, heat olive oil over medium heat. Cook chicken 5-7 minutes per side until golden and cooked through. Remove and set aside.
- In the same pot, sauté onion, garlic, carrots, celery, and red bell pepper for 5 minutes until vegetables start to soften.
- Pour in chicken broth. Add thyme, oregano, salt, and black pepper. Bring to a gentle boil, then reduce heat and simmer 10 minutes.
- Shred the cooked chicken into bite-sized pieces.
- Stir in green beans, peas, corn, and shredded chicken. Simmer another 5-7 minutes until vegetables are tender.
- Adjust seasoning to taste. Garnish with fresh parsley or thyme. Serve hot.
Notes
- Add a squeeze of fresh lemon juice before serving for brightness.
- Pairs well with crusty bread or crackers.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American