Chicken Vegetable Soup
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.
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Ingredients
For 4 servings
- 200 gPotato(more recipes)cubed
- 150 gCarrot(more recipes)sliced
- 100 gCelery(more recipes)sliced
- diced
- minced
- chopped
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.
Nutrition Facts
Per 4 servings
Dietary Information
Good For
Shopping List
10 items for 4 servings
Meat & Seafood
Produce
Condiments & Sauces
Spices & Seasonings
Chicken Vegetable Soup
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.
Ingredients
- •300 g Chicken Breast
- •200 g Potato (cubed)
- •150 g Carrot (sliced)
- •100 g Celery (sliced)
- •100 g Onion (Yellow) (diced)
- •6 g Garlic (minced)
- •4 g Fresh Thyme
- •10 g Fresh Parsley (chopped)
- •15 g Extra Virgin Olive Oil
- •1 g Black Pepper (Ground)
Instructions
- 1Heat olive oil in a large pot over medium heat. Season chicken breasts with salt and pepper.
- 2Add chicken to pot and cook until browned on both sides, about 6 minutes total. Remove and set aside.
- 3Add onion, carrots, and celery to the pot. Sauté for 5 minutes until onion is translucent.
- 4Add garlic and thyme, cook for 1 minute until fragrant.
- 5Add potatoes and 6 cups of water or chicken broth. Bring to a boil.
- 6Return chicken to the pot. Reduce heat and simmer for 20 minutes until chicken is cooked through.
- 7Remove chicken, let cool slightly, then shred with two forks. Return shredded chicken to the pot.
- 8Season with salt and pepper to taste. Serve hot, garnished with fresh parsley.
Nutrition per Serving
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