Description
A comforting and nutritious soup packed with chicken and vegetables, perfect for any occasion.
Ingredients
Scale
- 3 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3 medium carrots, sliced
- 2 celery stalks, sliced
- 1 bell pepper, diced
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 6 cups chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 bay leaf
- Salt and pepper to taste
- 2 cups fresh spinach
- 1 cup frozen peas
- 1 cup corn (fresh or frozen)
- Juice of 1 lemon
Instructions
- In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until translucent. Stir in the minced garlic and cook for an additional minute until fragrant.
- Add the sliced carrots, celery, and bell pepper to the pot. Cook for about 5-7 minutes, stirring occasionally, until the vegetables begin to soften.
- Add the chicken pieces to the pot and cook until they are no longer pink, about 5 minutes.
- Pour in the chicken broth and add the dried thyme, dried oregano, bay leaf, salt, and pepper. Bring the mixture to a boil, then reduce the heat and let it simmer for 20 minutes.
- Stir in the fresh spinach, frozen peas, and corn. Simmer for an additional 5-10 minutes until the vegetables are tender.
- Remove the bay leaf and stir in the lemon juice before serving. Adjust seasoning if necessary.
Notes
- For a heartier soup, add 1 cup of diced potatoes or sweet potatoes during step 4.
- To make it a creamy soup, stir in 1 cup of heavy cream or coconut milk just before serving.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 220
- Sugar: 3g
- Sodium: 600mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg