🍗🥕 Chicken Vegetable Soup
📝 Description
This wholesome soup is packed with tender chicken, colorful vegetables, and a flavorful broth. It’s light yet satisfying, great for boosting immunity, and perfect for meal prep or cozy dinners.
🛒 Ingredients
- 1 lb (450g) chicken breast or thighs
- 1 tbsp olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 2 carrots, sliced
- 2 celery stalks, chopped
- 1 zucchini, chopped
- 1 cup green beans (optional)
- 1 tomato, chopped (or ½ cup canned)
- 5 cups chicken broth
- 1 tsp dried thyme
- 1 tsp dried oregano
- Salt & black pepper to taste
- 2 tbsp fresh parsley, chopped
- Juice of ½ lemon (optional, for freshness)
👩🍳 Instructions
- Heat oil in a large pot over medium heat.
- Add onion and garlic, sauté until fragrant.
- Add carrots and celery, cook 3–4 minutes.
- Add chicken, broth, tomato, and herbs. Bring to a boil.
- Reduce heat, cover, and simmer for 20–25 minutes.
- Remove chicken, shred it, and return to the pot.
- Add zucchini and green beans, cook another 5–7 minutes.
- Season with salt, pepper, and lemon juice.
- Garnish with fresh parsley and serve warm.
🍽️ Serving Ideas
- Serve with whole-grain bread or low-carb toast
- Pair with a fresh cucumber or green salad
- Add chili flakes or black pepper for a warming kick
❓ Q & A
Q: Can I use leftover chicken?
Yes! Add cooked shredded chicken in step 6 and simmer briefly.
Q: How can I make it more filling?
Add quinoa, brown rice, or chickpeas.
Q: Is it good for weight loss?
Yes—low in calories, high in protein, and very satisfying.
Q: Can I freeze it?
Absolutely! Freeze for up to 2–3 months.
Q: How to make it creamy?
Blend a small portion of the soup or add a splash of cream or coconut milk.
