Description
A hearty and delicious chicken vegetable soup packed with nutrients and flavor.
Ingredients
Scale
- 1 lb boneless chicken thighs
- 2 medium carrots, sliced
- 2 stalks celery, chopped
- 1 medium onion, diced
- 4 cloves garlic, minced
- 6 cups low-sodium chicken broth
- 1 (14 oz) can diced tomatoes
- 2 tsp Italian herbs (basil, oregano, thyme)
Instructions
- Prepare your ingredients: chop the onion, slice the carrots and celery, and mince the garlic.
- In a large pot over medium heat, add a splash of olive oil. Brown the chicken thighs on both sides for about five minutes. Remove and set aside.
- In the same pot, sauté onion, carrots, celery, and garlic for about five minutes until softened.
- Pour in chicken broth and diced tomatoes with juice. Stir in Italian herbs and bring to a gentle simmer.
- Return the browned chicken to the pot. Cover and let simmer on low heat for about 30 minutes until cooked through.
- Shred the chicken in the pot or remove it to chop separately before returning to soup. Serve hot with fresh basil if desired.
Notes
- This soup can be served with fresh basil for extra flavor.
- Feel free to add extra vegetables like spinach or peas for additional nutrition.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 4g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 80mg