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–+ servings
Bowl of chicken and vegetable soup light easy with carrots, celery, and herbs in broth.

Chicken and Vegetable Soup

A light and easy chicken and vegetable soup that is simple to prepare.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: dinner, Soup
Cuisine: international
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup
  • 1 tbsp olive oil
  • 1 onion chopped
  • 2 carrots chopped
  • 2 celery stalks chopped
  • 2 cloves garlic minced
  • 1 lb chicken breast diced
  • 6 cups chicken broth low-sodium
  • 1 cup green beans trimmed and cut
  • 1 tsp dried thyme
  • salt and pepper to taste

Equipment

  • Large pot
  • Cutting board
  • Chef's knife

Method
 

  1. Heat olive oil in a large pot over medium heat.
  2. Add onion, carrots, and celery. Cook for 5 minutes until softened.
  3. Add garlic and cook for 1 minute until fragrant.
  4. Add diced chicken and cook until no longer pink, about 5 minutes.
  5. Pour in chicken broth and bring to a boil.
  6. Reduce heat to low and add green beans and thyme. Simmer for 15 minutes.
  7. Season with salt and pepper to taste.
  8. Serve hot.

Nutrition

Calories: 220kcalCarbohydrates: 12gProtein: 25gFat: 8gSaturated Fat: 2gCholesterol: 60mgSodium: 300mgPotassium: 500mgFiber: 3gSugar: 4gVitamin A: 120IUVitamin C: 10mgCalcium: 40mgIron: 2mg

Notes

You can add other vegetables like zucchini or spinach if desired.

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