Description
Warm comfort flows through this chicken and vegetable soup, blending savory herbs with tender meat and garden-fresh produce. Rich broth and carefully selected ingredients invite home cooks to savor a nourishing meal that restores and delights.
Ingredients
Scale
Proteins:
- 1 pound (454 grams) chicken breast, diced
Vegetables:
- 1 onion, chopped
- 2 carrots, sliced
- 2 celery stalks, chopped
- 1 zucchini, diced
- 1 can diced tomatoes
Seasonings and Liquids:
- 6 cups (1.4 liters) chicken broth
- 1 teaspoon dried thyme
- Salt to taste
- Pepper to taste
Instructions
- Sear chicken pieces in a large pot over medium-high heat until golden brown and slightly crispy, approximately 5-6 minutes per side.
- Reduce heat to medium and incorporate chopped onions, carrots, and celery, sautéing until vegetables become translucent and slightly softened, about 4-5 minutes.
- Pour in chicken broth, then add zucchini, diced tomatoes, thyme, salt, and pepper, stirring to combine all ingredients evenly.
- Bring the mixture to a gentle boil, then reduce heat and allow the soup to simmer uncovered for 15-20 minutes, ensuring chicken is thoroughly cooked and vegetables are tender.
- Taste and adjust seasoning if needed, then ladle the hot soup into serving bowls, making sure each portion contains a balanced mix of chicken and vegetables.
- Optional: Garnish with fresh herbs or a sprinkle of grated parmesan cheese before serving for added flavor and visual appeal.
Notes
- Cut chicken into uniform pieces for even cooking and faster preparation.
- Use bone-in chicken for richer, more flavorful broth if time allows.
- Swap zucchini with seasonal vegetables like green beans or spinach for variety.
- Make it gluten-free by ensuring chicken broth is certified gluten-free and skip any potential wheat-based additives.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 150 kcal
- Sugar: 3 g
- Sodium: 450 mg
- Fat: 3 g
- Saturated Fat: 1 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 22 g
- Cholesterol: 60 mg