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Chicken & Vegetable Soup

Chicken & Vegetable Soup

300kcal
Prep 15 minutes
Cook 30 minutes
Total 45 minutes
Delight in a comforting bowl of Chicken & Vegetable Soup, perfect for warming your soul on chilly evenings.
Servings 6 cups
Course Dinner
Cuisine American

Ingredients

For the Soup Base
  • 1 lb boneless, skinless chicken breasts perfect for shredding into tender pieces
  • 4 cups low-sodium chicken broth enhances flavor while keeping it healthy
  • 2 cups water balances the richness of the broth for a lighter soup
For the Vegetables
  • 2 carrots sliced
  • 2 celery stalks chopped
  • 1 onion chopped
  • 3 cloves garlic minced
  • 1 cup green beans trimmed and cut into 1-inch pieces
  • 1 cup spinach fresh or frozen
For Seasoning
  • 1 teaspoon dried thyme imparts a fragrant earthiness
  • 1 teaspoon dried oregano complements the chicken beautifully
  • Salt and pepper to taste
For the Finishing Touch
  • 1 tablespoon olive oil enriches the soup while sautéing the vegetables
  • 1 Juice of lemon brightens the overall taste

Equipment

  • Large Pot

Method

How to Make Chicken & Vegetable Soup
  1. Heat the olive oil in a large pot over medium heat. Allow the oil to warm up as it readies to embrace the vegetables, about 2 minutes.
  2. Sauté the chopped onion and minced garlic, cooking for 3–4 minutes until the onion is translucent and fragrant.
  3. Add the chicken breasts to the pot, then pour in the chicken broth and water.
  4. Stir in the dried thyme, dried oregano, salt, and pepper. Bring the mixture to a gentle boil.
  5. Reduce the heat to low and cover. Allow the chicken to simmer for about 15 minutes, or until fully cooked.
  6. Remove the chicken from the pot and shred it using two forks.
  7. Stir in the sliced carrots and chopped celery. Cook for about 5 minutes, letting the vegetables brighten in color and soften slightly.
  8. Add the green beans and spinach, cooking for an additional 5 minutes until the vegetables are tender and the spinach has wilted.
  9. Return the shredded chicken to the pot and stir in the lemon juice.
  10. Taste the soup and adjust the seasoning if necessary.
  11. Ladle the soup into bowls and enjoy hot.

Nutrition

Serving1cupCalories300kcalCarbohydrates20gProtein30gFat10gSaturated Fat2gPolyunsaturated Fat1gMonounsaturated Fat7gCholesterol70mgSodium600mgPotassium800mgFiber3gSugar4gVitamin A5000IUVitamin C30mgCalcium80mgIron3mg

Notes

Optional: Serve with crusty bread for a perfect dipping companion.

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