Description
A simple, hearty chicken vegetable soup that’s perfect for cold nights, packed with colorful veggies and protein.
Ingredients
- 2 cups cooked, shredded chicken breast
- 4 cups chicken broth
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 cup potatoes, diced
- 1 cup green beans, chopped
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
Instructions
- Heat 2 tablespoons olive oil in a large pot over medium heat.
- Add the chopped onion and minced garlic. Sauté until the onion is translucent, about 4–5 minutes.
- Add diced carrots, celery, and potatoes. Cook 4–5 minutes, stirring, until they begin to soften.
- Pour in 4 cups chicken broth. Stir in chopped green beans and 1 teaspoon dried thyme.
- Increase heat to bring the pot to a gentle boil.
- Once boiling, reduce heat and simmer uncovered for 20–30 minutes, or until vegetables are tender.
- Add 2 cups shredded chicken and heat for 3–5 minutes, just until warmed through.
- Taste and season with salt and freshly ground black pepper.
Notes
This soup is great for meal prep and can be stored in the fridge for 3–4 days or frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American