Description
A comforting and nourishing soup combining lean chicken with vibrant vegetables, perfect for chilly evenings.
Ingredients
- 1 pound chicken breast, diced
- 4 cups chicken broth
- 2 cups mixed vegetables (carrots, celery, bell peppers, etc.)
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1 cup spinach or kale (optional)
Instructions
- Heat the olive oil in a large pot over medium heat until shimmering.
- Add the chopped onion and minced garlic. Sauté until the onion turns translucent and fragrant, about 3-4 minutes.
- Stir in the diced chicken and cook until it’s no longer pink in the center, around 5-7 minutes.
- Mix in the mixed vegetables, chicken broth, dried thyme, and dried oregano. Season with salt and pepper.
- Bring the pot to a boil, then reduce the heat. Allow it to simmer for about 20-25 minutes, or until the vegetables are tender.
- If you’re using spinach or kale, stir it in and cook until wilted, approximately 2-3 minutes.
- Taste and adjust the seasoning as desired before serving.
Notes
For a vegetarian version, substitute chicken with tofu or chickpeas. Fresh vegetables enhance the flavor, but frozen work well too.