Description
A comforting and nutritious chicken vegetable soup perfect for any time of the year.
Ingredients
Scale
- 1 lb boneless, skinless chicken breast or thighs, diced
- 1 tbsp olive oil
- 1 small onion, chopped
- 3 garlic cloves, minced
- 3 carrots, peeled & diced
- 2 zucchini, sliced into half-moons
- 2 red potatoes, diced
- 1 yellow squash, chopped
- 1 can (15 oz) chickpeas, drained & rinsed
- 1 cup frozen peas
- 6 cups low-sodium chicken broth
- 1 tsp dried thyme
- Salt & black pepper, to taste
- 2 tbsp fresh parsley, chopped
Instructions
- Heat the olive oil in a large pot over medium heat. Add the chopped onions and minced garlic, cooking until fragrant.
- Add the diced chicken to the pot and cook until lightly browned.
- Stir in the diced carrots, potatoes, chicken broth, dried thyme, salt, and black pepper. Let it simmer for about 15 minutes.
- After 15 minutes, add the sliced zucchini, chopped yellow squash, rinsed chickpeas, and frozen peas. Cook for another 10-12 minutes until all the vegetables are tender.
- Finally, stir in the fresh parsley and adjust the seasoning to your taste.
- Ladle the soup into bowls and enjoy it warm!
Notes
Customize the vegetables based on the season or what you have at home. For a spicy kick, add crushed red pepper flakes or a dash of hot sauce. You can make it richer by adding a splash of cream before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 5g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 70mg
Keywords: chicken soup, vegetable soup, healthy soup, comfort food