Introduction:
When the weather turns cold or you’re in need of a nourishing meal, Vegetable and Chicken Soup is the perfect solution. Packed with tender chicken, fresh vegetables, and a savory broth, this soup is both light and filling—ideal for a healthy lunch or dinner. Whether you’re looking to use up leftover chicken or prepare a wholesome dish from scratch, this soup delivers a comforting balance of flavors and nutrients. It’s also incredibly versatile, allowing you to tailor it to your taste or dietary preferences. Let’s dive into the ingredients and instructions to create this warm and hearty dish.
Ingredients:
2 tablespoons olive oil
1 lb boneless, skinless chicken breasts or thighs, diced
1 medium onion, chopped
2 carrots, peeled and sliced
2 celery stalks, chopped
2 cloves garlic, minced
1 medium potato, peeled and diced (optional for added heartiness)
4 cups low-sodium chicken broth
1 can (15 oz) diced tomatoes, drained
1 cup green beans, chopped (fresh or frozen)
1 cup corn kernels (fresh, frozen, or canned)
1 teaspoon dried thyme
1 teaspoon dried oregano
1 bay leaf
Salt and pepper, to taste
2 cups fresh spinach or kale (optional for added greens)
Fresh parsley, chopped for garnish (optional)
Instructions:
Prepare the Chicken and Vegetables:
In a large soup pot, heat the olive oil over medium heat. Add the diced chicken and cook until browned on all sides, about 5-7 minutes. Remove the chicken from the pot and set it aside.
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