Description
A warm, comforting high protein soup filled with nutritious chicken and vibrant veggies, perfect for meal prep.
Ingredients
Scale
- 1 pound boneless, skinless chicken breast or thighs
- 1 tablespoon olive oil
- 1 large onion, diced
- 3 garlic cloves, minced
- 3 medium carrots, sliced
- 2 celery stalks, chopped
- 1 bell pepper, diced (any color)
- 6 cups chicken broth (low-sodium recommended)
- 1 cup green beans, chopped
- 1 cup corn (frozen or fresh)
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Start by heating the olive oil in a large pot over medium heat. Add the diced onion and sauté for about 5 minutes until it becomes translucent.
- Toss in the minced garlic and let it cook for about a minute.
- Next, add the sliced carrots, chopped celery, and diced bell pepper. Stir the veggies and cook them together for another 5 minutes.
- Now it’s time to introduce the chicken. Place the chicken in the pot and pour in the chicken broth. Sprinkle in the dried thyme and oregano, along with salt and pepper.
- Bring the pot to a boil and then reduce the heat to a simmer. Let it cook for about 15 minutes.
- Remove the chicken from the pot, shred it with two forks, and then return it to the soup. Add the chopped green beans and corn, cooking them for an additional 5–10 minutes until tender.
- Give it a final taste and adjust the seasoning if necessary. Garnish with fresh parsley before serving.
Notes
For a vegetarian option, replace chicken with chickpeas or lentils and use vegetable broth.
- Prep Time: 15
- Cook Time: 30
- Category: Soup
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 70mg