Chicken and Vegetable Soup
A comforting Chicken and Vegetable Soup that’s easy to make and perfect for family meals.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Gluten-Free
Ingredients
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 1 bell pepper, chopped
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 6 cups low-sodium chicken broth
- 2 cups cooked chicken, shredded
- 2 cups spinach or kale
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, then cook until the onion is translucent, about 3-5 minutes.
- Stir in the sliced carrots, celery, and bell pepper. Sauté for another 5-7 minutes until the vegetables begin to soften.
- Sprinkle in the dried thyme and oregano, stirring well to coat the vegetables.
- Add the chicken broth to the pot and bring it to a simmer, about 5 minutes.
- Once simmering, add in the shredded chicken and spinach (or kale). Simmer for another 10 minutes.
- Taste and adjust with salt and pepper. Serve hot with crusty bread or over rice.
Notes
Don’t rush the sautéing process to enhance flavor.