Hearty Chicken and Vegetable Soup

Warm up your home with this comforting and nutritious Hearty Chicken and Vegetable Soup, a delightfully simple yet flavorful recipe perfect for chilly nights or meal prepping. Packed with tender shredded chicken, vibrant veggies like carrots, celery, green beans, and potatoes, and infused with aromatic thyme and garlic, this wholesome soup strikes the perfect balance between hearty and healthy. Simmered in a savory chicken broth and finished with a sprinkle of fresh parsley, this one-pot wonder is ready in under an hour, making it an ideal weeknight dinner or satisfying lunch. Serve it with crusty bread for a complete and satisfying meal that's both filling and easy on the soul. This recipe is perfect for feeding a crowd, meal prepping, or freezing for later, offering a delicious and versatile way to enjoy comforting home-cooked goodness.

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 6

Ingredients

• 2 pieces chicken breasts, boneless and skinless
• 2 tablespoons olive oil
• 1 medium onion, chopped
• 3 medium carrots, sliced
• 2 stalks celery stalks, sliced
• 3 cloves garlic cloves, minced
• 8 cups chicken broth
• 1 leaf bay leaf
• 1 teaspoon thyme, dried
• 2 tablespoons parsley, chopped
• 1 teaspoon salt
• 0.5 teaspoon black pepper, freshly ground
• 2 medium potatoes, diced
• 1 cup green beans, trimmed and cut into 1-inch pieces

Directions

Step 1

Begin by heating olive oil in a large pot over medium heat.

Step 2

Add chopped onions, sliced carrots, and sliced celery to the pot. Cook, stirring occasionally, until the vegetables begin to soften, about 5 minutes.

Step 3

Add minced garlic to the pot and stir for an additional minute until fragrant.

Step 4

Place the chicken breasts in the pot and pour in the chicken broth.

Step 5

Add the bay leaf, thyme, salt, and pepper to the pot. Stir to combine all the ingredients.

Step 6

Bring the soup to a boil over high heat, then reduce the heat to low, cover, and let it simmer for 20 minutes.

Step 7

After 20 minutes, add the diced potatoes and green beans. Stir well and continue to simmer, covered, for another 15 minutes or until the potatoes are tender.

Step 8

Remove the chicken breasts from the pot. Shred the chicken using two forks and return it to the pot.

Step 9

Stir in the chopped parsley and adjust seasoning with additional salt and pepper if needed.

Step 10

Remove the bay leaf before serving. Serve hot and enjoy your hearty chicken and vegetable soup.

Nutrition Facts

Serving size	3188 grams (3188.0g)

Amount per serving	% Daily Value*
Calories	1437

Total Fat 41.80g	54%
Saturated Fat 8.20g	41%
Polyunsaturated Fat 2.70g
Cholesterol 296mg	99%
Sodium 7210mg	313%
Total Carbohydrate 118.20g	43%
Dietary Fiber 18.60g	66%
Total Sugars 22.40g
Protein 146.60g	293%

Vitamin D 4IU	18%
Calcium 446mg	34%
Iron 15mg	83%
Potassium 5389mg	115%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 26.2%

Protein: 40.9%

Carbs: 32.9%