Chicken Vegetable Soup
User Reviews
4.7
Chicken Vegetable Soup
Description
This Chicken Vegetable Soup starts by sautéing onions, carrots, and celery until softened. Garlic and thyme are added briefly before water, green beans, chicken breast, salt, and pepper join the pot. The soup simmers gently, allowing the chicken to cook thoroughly. Optional additions such as potatoes or chickpeas can be incorporated during simmering for extra substance. After the chicken reaches safe temperature, it is removed, shredded, and returned to the broth, which can be adjusted for seasoning or thinned with more water if desired. A squeeze of fresh lemon juice can brighten the flavors just before serving. The broth is light and flavored with aromatic vegetables and herbs, while the chicken remains tender and moist. This soup serves well as a starter or light main on cooler days.
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 yellow onion , chopped
- 3 carrot chopped (about 1 cup
- 3 celery chopped (about 1 cup, stalks
- 2 garlic minced, cloves
- 1 teaspoon thyme dried
- 5 cups water
- 1 1/2 cups green beans cut into 1-inch pieces, fresh or frozen
- 1 pound chicken breast boneless
- 1 tablespoon salt I use Real Salt brand, fine sea salt
- 1/2 teaspoon black pepper ground
Optional Additions
- 1 (15 oz.) can chickpeas drained and rinsed, or white beans
- 1 pound potato cut into ½-inch pieces
- lemon juice fresh
- parsley chopped
Instructions
- In a large pot with a lid, heat the olive oil over medium heat and saute the onion, carrots, and celery until softened, about 8 minutes. Add in the garlic and thyme, and stir for one more minute.
- Add in the water, green beans, chicken, salt, and pepper. Bring the liquid to a boil and then cover the pot and lower the heat so the soup can gently simmer for 15 minutes. (If you want to add potatoes or chickpeas, now is the time to do that, too.)
- Check on the chicken by lifting it out of the pot and testing it with a meat thermometer. When the temperature reaches 160ºF, you can use the tongs to remove the chicken and let it rest for 5 to 10 minutes, so it can finish cooking and reach a safe internal temperature of 165ºF.
- Use two forks to shred the chicken, or cut it into small, bite-sized pieces. Return the chicken back to the soup pot, and adjust any seasoning to taste. You can add 1 more cup of water, for extra broth, or add in a squeeze of lemon juice, to help brighten the flavor. Ladle the soup into bowls and garnish with freshly chopped parsley.
- Leftover soup can be stored in airtight container in the fridge for up to 4 days.
Notes
- Nutrition estimates are for about 2 cups of soup and do not include added ingredients like potatoes or chickpeas.
- If substituting broth for water, reduce the salt amount to avoid oversalting the soup.
- Cooked chicken can be added at the end of cooking just to reheat, especially helpful for using leftovers.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 140 kcal
% Daily Value*
| Calories | 140kcal | 7% |
| Carbohydrates | 8g | 3% |
| Protein | 17g | 34% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 48mg | 16% |
| Sodium | 1300mg | 54% |
| Potassium | 522mg | 11% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 5405IU | 108% |
| Vitamin C | 8mg | 9% |
| Calcium | 49mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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