Ingredients
Scale
- 1 pound chicken breast, diced
- 2 cups carrots, sliced
- 2 cups celery, chopped
- 1 medium onion, diced
- 4 cups chicken broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme
- 1 bay leaf
- 2 cups green beans, trimmed
Instructions
- In a large pot, sauté onions, carrots, and celery until soft.
- Add diced chicken and cook until browned.
- Pour in chicken broth and add salt, pepper, thyme, and bay leaf.
- Bring to a boil, then reduce heat and simmer for 20 minutes.
- Add green beans and simmer for an additional 10 minutes.
- Remove bay leaf before serving.
Notes
- For extra flavor, consider adding garlic or lemon juice.
- This soup can be made ahead and reheated.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soups
- Method: stovetop
- Cuisine: American
- Diet: gluten-free
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 3g
- Sodium: 800mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg
Keywords: Chicken & Veggie Soup