Chicken Vegetable Soup

Name: Chicken Vegetable Soup
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 bowl
Cuisine: American
Ingredients: 300 g Chicken Breast; 200 g Potato; 150 g Carrot; 100 g Celery; 100 g Onion (Yellow); 6 g Garlic; 4 g Fresh Thyme; 10 g Fresh Parsley; 15 g Extra Virgin Olive Oil; 1 g Black Pepper (Ground)

A comforting, homestyle soup with tender chicken breast, hearty potatoes, and garden vegetables simmered in a flavorful broth with fresh herbs. Perfect for a nourishing, balanced dinner.

Prep: 15 min

Cook: 35 min

350 kcal/serving

4 bowl

Adjust Servings

Scale ingredients and nutrition

4 servings

Ingredients

For 4 servings

300 gChicken Breast (more recipes)
200 gPotato (more recipes)
cubed
150 gCarrot (more recipes)
sliced
100 gCelery (more recipes)
sliced
100 gOnion (Yellow)(more recipes)
diced
6 gGarlic (more recipes)
minced
4 gFresh Thyme (more recipes)
10 gFresh Parsley (more recipes)
chopped
15 gExtra Virgin Olive Oil (more recipes)
1 gBlack Pepper (Ground)(more recipes)

Instructions

1
Heat olive oil in a large pot over medium heat. Season chicken breasts with salt and pepper.
2
Add chicken to pot and cook until browned on both sides, about 6 minutes total. Remove and set aside.
6 min
3
Add onion, carrots, and celery to the pot. Sauté for 5 minutes until onion is translucent.
5 min
4
Add garlic and thyme, cook for 1 minute until fragrant.
1 min
5
Add potatoes and 6 cups of water or chicken broth. Bring to a boil.
6
Return chicken to the pot. Reduce heat and simmer for 20 minutes until chicken is cooked through.
20 min
7
Remove chicken, let cool slightly, then shred with two forks. Return shredded chicken to the pot.
8
Season with salt and pepper to taste. Serve hot, garnished with fresh parsley.