Chicken Vegetable Soup

Here’s a comforting Chicken Vegetable Soup recipe that’s easy to prepare:

Ingredients:

• 1 lb (450g) boneless, skinless chicken breast (or thighs), cubed
• 1 tbsp olive oil
• 1 large onion, chopped
• 2-3 garlic cloves, minced
• 3 medium carrots, sliced
• 2 celery stalks, sliced
• 1 zucchini, chopped
• 1 cup green beans, trimmed and cut into 1-inch pieces
• 1 cup corn kernels (fresh or frozen)
• 1 can (14.5 oz) diced tomatoes
• 6 cups chicken broth (low-sodium)
• 1 tsp dried thyme
• 1 tsp dried oregano
• 1 bay leaf
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)
• Optional: 1/2 cup small pasta or rice (if you want a heartier soup)

Instructions:

1. Sauté the Chicken: In a large pot, heat olive oil over medium heat. Add the cubed chicken, seasoning it with a pinch of salt and pepper. Cook for about 4-5 minutes until lightly browned. Remove the chicken and set it aside.
2. Cook the Vegetables: In the same pot, add the onions, carrots, and celery. Sauté for 5-6 minutes until they begin to soften. Add garlic and cook for another minute.
3. Add the Broth: Pour in the chicken broth, diced tomatoes, thyme, oregano, bay leaf, and the browned chicken. Bring the soup to a simmer.
4. Simmer: Reduce heat to low and let the soup simmer for about 15-20 minutes, partially covered, to allow the flavors to meld together.
5. Add Remaining Vegetables: Stir in zucchini, green beans, and corn. Simmer for another 10-15 minutes until all vegetables are tender. If using pasta or rice, add it during the last 10 minutes of cooking.
6. Season & Serve: Remove the bay leaf, adjust seasoning with salt and pepper, and garnish with fresh parsley.

Enjoy your hearty Chicken Vegetable Soup!