Chicken Vegetable Packed Soup

Chicken Vegetable Packed Soup

This soup is loaded with tender chicken and a variety of colorful vegetables, making it a hearty and satisfying meal. It’s also perfect for customizing with your favorite ingredients.

Ingredients:

• 1 ½ lbs boneless, skinless chicken breasts or thighs (cubed)
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 4 carrots, peeled and diced
• 4 celery ribs, sliced
• 2 bell peppers (any color), seeded and diced
• 1 large onion, diced
• 8 cups chicken broth
• 1 (14.5 oz) can diced tomatoes, undrained
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• Salt and freshly ground black pepper, to taste
• 4 cups chopped vegetables of your choice (broccoli florets, green beans, corn, peas, etc.)
• Chopped fresh parsley (optional, for garnish)

Cooking Guide:

1. Heat olive oil in a large pot or Dutch oven over medium heat. Add the chicken and cook until golden brown on all sides, about 5-7 minutes. Remove from the pot and set aside.
2. Add the garlic, carrots, celery, and bell peppers to the pot. Sauté for 5-7 minutes, or until the vegetables begin to soften.
3. Stir in the chicken broth, diced tomatoes, thyme, and oregano. Bring to a boil, then reduce heat and simmer for 15 minutes.
4. Add the cooked chicken back to the pot along with your chosen chopped vegetables. Simmer for an additional 10-15 minutes, or until the vegetables are tender-crisp.
5. Season the soup with salt and pepper to taste.
6. Serve hot, garnished with fresh parsley (optional).

Tips:

• Leftovers: This soup stores well in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat.
• Slow Cooker: To make this soup in a slow cooker, simply combine all ingredients (except parsley) in the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours.
• Chicken Options: You can use shredded rotisserie chicken in place of the cooked chicken breasts or thighs. Simply add the shredded chicken to the pot in step 4.
• Vegetable Variations: Feel free to add any of your favorite vegetables to this soup. Some great options include broccoli florets, green beans, corn, peas, zucchini, or mushrooms.
• Spice it Up: For a spicier soup, add a pinch of red pepper flakes or a chopped jalapeño pepper to the pot while sautéing the vegetables.
• Make it Heartier: To make this soup more filling, you can add a cup of cooked rice, quinoa, or pasta to the pot in step 4.
• Frozen Vegetables: Feel free to use frozen vegetables in place of fresh vegetables. Simply add them to the pot in step 4 and simmer until heated through.

Enjoy this delicious and healthy Chicken Vegetable Packed Soup!