Chicken Vegetable Soup
In the realm of comfort food, few dishes rival the timeless appeal of a steaming bowl of Chicken Vegetable Soup.
Servings: 2 people
Ingredients
- 1 boneless (skinless chicken breast, diced)
- 1 tablespoon olive oil
- 1 small onion (finely chopped)
- 2 cloves garlic (minced)
- 2 carrots (peeled and sliced)
- 1 celery stalk (chopped)
- 1 medium potato (diced)
- 4 cups chicken broth (low-sodium)
- 1 bay leaf
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 1 cup mixed vegetables (peas, corn, green beans)
- Fresh parsley for garnish
Instructions
Prepare the Ingredients:
- Dice the chicken breast and season it with salt and pepper.
- Chop the onion, garlic, carrots, celery, and potato.
- Gather the mixed vegetables of your choice.
Sauté Chicken:
- In a large pot, heat the olive oil over medium heat.
- Add the diced chicken and cook until browned. Remove and set aside.
Sauté Aromatics:
- In the same pot, add a bit more olive oil if needed.
- Sauté the chopped onion until translucent, then add garlic and cook for another minute.
Add Vegetables:
- Add carrots, celery, and potato to the pot. Cook for 5 minutes, stirring occasionally.
Simmer:
- Pour in the chicken broth and add the bay leaf and dried thyme.
- Bring the soup to a boil, then reduce the heat to a simmer. Let it simmer for 15-20 minutes until the vegetables are tender.
Add Chicken and Mixed Vegetables:
- Return the cooked chicken to the pot.
- Add the mixed vegetables and simmer for an additional 5-7 minutes.
Season and Garnish:
- Season the soup with salt and pepper to taste.
- Discard the bay leaf.
- Garnish with fresh parsley before serving.