Description
Simple and quick chicken and vegetable soup recipe, perfect for busy weeknights.
Ingredients
Scale
- 1 tbsp olive oil
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 8 cups chicken broth
- 1 lb boneless, skinless chicken breasts, cooked and shredded
- 1 cup frozen mixed vegetables
- 1/2 tsp dried thyme
- 1/4 tsp black pepper
- Salt to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat.
- Add onion, carrots, and celery. Cook until softened, about 5-7 minutes.
- Stir in garlic. Cook for 1 minute more.
- Pour in chicken broth. Bring to a boil.
- Add shredded chicken, frozen vegetables, thyme, pepper, and salt.
- Reduce heat and simmer for 15 minutes, or until vegetables are tender.
- Garnish with fresh parsley before serving.
Notes
- You can add cooked rice or noodles for a heartier soup.
- Adjust vegetables to your preference.
- Rotisserie chicken is a great time-saving alternative.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 250
- Sugar: 5g
- Sodium: 450mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 70mg