Ingredients:
- Protein:
- 1 pound boneless, skinless chicken breast or thighs, diced
- Vegetables:
- 1 medium onion, chopped
- 2 carrots, sliced
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 2 medium potatoes, diced
- 1 cup green beans, trimmed and cut into bite-sized pieces
- 1 cup corn (fresh or frozen)
- 1 cup chopped kale or spinach (optional)
- Liquid:
- 6 cups low-sodium chicken broth or vegetable broth
- Seasoning:
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Optional:
- Fresh parsley for garnish
- Lemon wedges for serving
Instructions:
- Prepare the Ingredients:
- Wash and chop all vegetables and dice the chicken.
- Sauté the Vegetables:
- In a large pot, heat a tablespoon of olive oil over medium heat.
- Add the chopped onion, carrots, and celery. Sauté for about 5 minutes until softened.
- Add the minced garlic and sauté for an additional minute until fragrant.
- Cook the Chicken:
- Add the diced chicken to the pot and cook until lightly browned, about 5-7 minutes.
- Add Remaining Ingredients:
- Stir in the diced potatoes, green beans, corn, thyme, oregano, salt, and pepper.
- Pour in the chicken or vegetable broth. Bring the mixture to a boil.
- Simmer:
- Once boiling, reduce the heat to low, cover, and let it simmer for about 25-30 minutes, or until the vegetables and chicken are tender.
- Finish the Soup:
- If using kale or spinach, stir it in during the last 5 minutes of cooking.
- Taste and adjust the seasoning if needed.
- Serve:
- Ladle the soup into bowls and garnish with fresh parsley. Serve with lemon wedges on the side for an extra zing.
Tips:
- This soup is versatile! Feel free to substitute or add any seasonal vegetables you have on hand.
- You can also make it in a slow cooker by following the same steps but cooking on low for 6-8 hours.
Enjoy making this nourishing soup, and I hope it brings warmth and comfort to your family just like it does for mine!
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