Ingredients
Scale
- 1 lb (450 g) boneless, skinless chicken breasts, cubed
- 4 cups (1 L) chicken broth
- 2 cups (300 g) mixed vegetables (carrots, peas, corn)
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- In a large pot, heat the olive oil over medium heat. Add the onions and garlic, sautéing until soft.
- Add the cubed chicken to the pot and cook until lightly browned.
- Pour in the chicken broth and bring to a simmer.
- Add the mixed vegetables and herbs, seasoning with salt and pepper. Cook for an additional 15 minutes.
- Serve hot, garnished with fresh parsley.
Notes
- Feel free to use any vegetables you have on hand.
- This soup can be stored in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
- Diet: Low Fat
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sodium: 420 mg
- Fat: 9 g
- Saturated Fat: 2 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 5 g
- Protein: 25 g
- Cholesterol: 70 mg
Keywords: chicken soup, vegetable soup, comfort food