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Hearty Chicken Veggie Soup

A comforting and nourishing soup with tender chicken, crunchy vegetables, and aromatic broth, perfect for busy days and feeding a crowd.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 1 lb chicken breast, diced Pick firm breasts with a clean smell and no discoloration.
  • 2 pieces carrots, chopped Choose bright, firm carrots.
  • 2 stalks celery, chopped Choose bright, firm celery.
  • 1 piece onion, chopped
  • 3 cloves garlic, minced Add late in cooking to avoid bitterness.
  • 4 cups chicken broth Use low-sodium for better control over salt levels.
  • 1 cup green beans, chopped Fresh or frozen works.
  • 1 cup corn Fresh or frozen; no thawing needed for frozen.
  • 1 tsp thyme For a herbal lift, replace with tarragon for a gourmet upgrade.
  • To taste none salt and pepper
  • As needed none olive oil for sautéing Use medium heat.

Method
 

Preparation
  1. Heat olive oil in a large pot over medium heat.
  2. Add onion, carrots, and celery. Sauté until softened, about 5–7 minutes.
  3. Stir in garlic and cook for 1 more minute.
  4. Add diced chicken; cook until lightly browned, about 5 minutes.
  5. Pour in chicken broth and bring to a boil.
  6. Add green beans, corn, thyme, salt, and pepper.
  7. Reduce heat to low and let simmer for 20–30 minutes.
  8. Taste and adjust seasoning before serving hot.

Notes

Store in airtight containers for up to 4 days in the fridge. Freeze in suitable containers for up to 3 months. To revive texture when reheating, add a handful of fresh green beans or corn in the last 5 minutes.