Chicken and Vegetable Soup
Soup is a healthy meal that you can load with lots of veggies. If desired, you can add some brown or wild rice to this dish, but add some extra water. This soup would go well with our Orange and Walnut Salad
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- Prep time
- 10 min
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- Servings
- 7 Servings
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- Serving size
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about 1 cup
Ingredients
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olive oil
- 1 tbsp
- 1 tbsp
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chicken breasts (skinless, boneless)
- 1 lbs
- 454 g
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carrot(s) (diced)
- 2
- 2
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celery (diced)
- 3 stalks
- 3 stalks
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white (button) mushrooms (diced)
- 1 cup
- 1 cup
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low sodium chicken broth (fat-free, reduced-sodium)
- 32 oz
- 907 g
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dried oregano (dried)
- 1/4 tsp
- 1/4 tsp
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dried thyme (dried)
- 1/4 tsp
- 1/4 tsp
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Directions
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Add the oil to a large soup pot or dutch oven and heat over medium-high heat. Add the chicken and sear for 4 minutes on each side. Remove the chicken from the pan and set aside.
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Add the carrots, celery, and mushrooms to the same pot and sauté over medium-high heat for 5 minutes.
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Add the remaining ingredients and add the chicken back to the pot. Bring to a boil; reduce the heat and simmer for 45 minutes.
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Remove the chicken from the pot and shred or cut up. Add the chicken back to the pot; stir.
Reviews
Write a Review-
@Kevin Brennan--The liquid comes from the 32 oz of low-sodium chicken broth, which is roughly 4 cups of broth and the size of a typical container found in stores. We hope this helps and that the recipe turns out great!
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What is the liquid and how much. If put together by the directions and ingredients you have fried chicken and vegetables. Chicken Broth? 1 cup, 10 cups?
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This was so easy and delicious. Comfort food along with some biscuits and a side salad. :) I would make it again.