A warm and hearty chicken vegetable soup that's perfect for any time of year. Filled with tender chicken, fresh vegetables, and flavorful herbs, this soup is both nourishing and delicious.
Ingredients
- 1 pound chicken breast cut into cubes
- 2 tablespoons olive oil
- 1 large onion chopped
- 3 cloves garlic minced
- 3 medium carrots sliced
- 3 stalks celery sliced
- 1 medium zucchini chopped
- 6 cups chicken broth low sodium
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- to taste salt and pepper
- 1 cup frozen peas
- 2 cups baby spinach optional
Instructions
- In a large pot, heat olive oil over medium heat. Add the onion and garlic and sauté until the onion is translucent.
- Add the chicken cubes and cook until browned on all sides.
- Add carrots, celery, and zucchini to the pot. Cook for about 5 minutes, stirring occasionally.
- Pour in the chicken broth and add the thyme, oregano, salt, and pepper. Bring to a boil.
- Reduce the heat and let it simmer for about 20 minutes, until the vegetables are tender.
- Add the peas and spinach, and let it cook for another 5 minutes.
- Adjust seasoning if needed and serve hot.
Nutrition
Serving: 1gCalories: 250kcalCarbohydrates: 20gProtein: 25gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 60mgSodium: 600mgPotassium: 800mgFiber: 4gSugar: 6gVitamin A: 120IUVitamin C: 25mgCalcium: 6mgIron: 10mg