Description
Warm up with this easy chicken vegetable soup, a delightful mix of tender chicken and colorful veggies simmered in rich broth—perfect for cozy meals any time of year.
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts, diced
- 2 cups chopped carrots
- 2 cups chopped celery
- 1 cup frozen peas
- 1 medium onion, chopped
- 4 garlic cloves, minced
- 6 cups low-sodium chicken broth
- 2 bay leaves
- Fresh parsley or thyme (to taste)
- Salt and pepper (to taste)
Instructions
- In a large pot, heat olive oil over medium heat. Sauté onions until translucent, then add garlic and cook until fragrant.
- Add the diced chicken to the pot, seasoning with salt and pepper. Cook until golden brown on all sides.
- Pour in the chicken broth and add bay leaves. Bring to a boil, then reduce heat to simmer.
- Stir in the carrots, celery, and frozen peas. Simmer for 15-20 minutes until vegetables are tender.
- Remove bay leaves, adjust seasoning with salt and pepper, and garnish with fresh herbs before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 210
- Sugar: 3g
- Sodium: 450mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 70mg