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–+ servings
hearty chicken vegetable soup

Chicken Vegetable Soup

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Prep Time 20 minutes
Cook Time 45 minutes
Resting Time 10 minutes
Total Time 1 hour 15 minutes
Course Main
Cuisine American
Servings 6 servings

Equipment

  • 1 Large pot
  • 1 Cutting board
  • 1 sharp knife
  • 1 Wooden spoon
  • 1 Ladle
  • 1 measuring cup
  • 1 measuring spoon set

Ingredients
  

  • 2 tablespoons olive oil
  • 1 medium onion diced
  • 2 cloves garlic minced
  • 3 medium carrots sliced
  • 3 stalks celery sliced
  • 1 pound chicken breast cubed
  • 8 cups chicken broth
  • 1 cup green beans trimmed and halved
  • 1 cup corn kernels
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • Salt and pepper to taste
  • 2 cups spinach leaves
  • 1 tablespoon lemon juice

Instructions
 

  • Heat olive oil in a large pot over medium heat.
  • Add the diced onion and minced garlic to the pot and sauté until onions are translucent.
  • Stir in sliced carrots and celery, cooking for 5 minutes until slightly softened.
  • Add cubed chicken breast to the pot and cook until browned on all sides.
  • Pour in chicken broth and bring the mixture to a boil.
  • Reduce heat to a simmer and add green beans, corn, thyme, oregano, salt, and pepper.
  • Let the soup simmer for 25 minutes, stirring occasionally.
  • Stir in spinach leaves and lemon juice, cooking for an additional 5 minutes.
  • Remove the pot from heat and let the soup rest for 10 minutes before serving.
  • Serve hot, garnishing with additional fresh herbs if desired.

Notes

When preparing Chicken Vegetable Soup, consider using a homemade chicken broth for enhanced flavor. If you prefer heartier vegetables, add diced potatoes or turnips. Adjust seasoning to taste, and feel free to experiment with different herbs or spices to suit your preference. This soup freezes well, making it an excellent meal prep option for busy weeks.
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