Description
A hearty chicken and vegetable soup that’s perfect for a comforting meal.
Ingredients
Scale
- 1 lb boneless, skinless chicken thighs
- 2 medium carrots, chopped
- 2 stalks celery, chopped
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 4 cups low-sodium chicken broth
- 1 tsp dried thyme
- 1 tbsp fresh parsley, chopped
- 2 tbsp lemon juice
- 2 tbsp olive oil
Instructions
- Prepare the ingredients by chopping carrots, celery, onion, and garlic.
- Heat olive oil in a large pot over medium heat. Sauté onions until translucent (about 3 minutes), then add garlic and cook for an additional 30 seconds.
- Add chicken thighs and chicken broth; bring to a simmer while stirring occasionally.
- Once simmering, add carrots and celery. Cook for about 10 minutes until tender.
- Stir in thyme, parsley, and lemon juice. Adjust seasoning to taste and serve hot.
Notes
- This soup can be made ahead of time and stored in the refrigerator for up to 3 days.
- Feel free to add other vegetables such as potatoes or green beans for additional flavor.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soups
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 2g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 90mg