Description
Chicken & Vegetable Soup for immune boosting.
Ingredients
Scale
- 1 lb boneless, skinless chicken breasts (or thighs)
- 4 cups low-sodium chicken broth
- 2 cups water
- 2 carrots (sliced)
- 2 celery stalks (chopped)
- 1 onion (chopped)
- 3 cloves garlic (minced)
- 1 cup green beans (trimmed and cut into 1-inch pieces)
- 1 cup spinach (fresh or frozen)
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- Salt and pepper (to taste)
- 1 tablespoon olive oil
- Juice of 1 lemon
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the chopped onion and minced garlic, sautéing for about 3–4 minutes until the onion is translucent.
- Place the chicken breasts in the pot, then pour in the chicken broth and water.
- Stir in the dried thyme, dried oregano, salt, and pepper. Bring to a boil.
- Reduce the heat to low and cover. Let the chicken simmer for about 15 minutes, or until cooked through (internal temperature should reach 165°F or 74°C).
- Once cooked, remove the chicken from the pot and shred it using two forks.
- Stir in the sliced carrots and chopped celery. Cook for about 5 minutes.
- Add the green beans and spinach, cooking for an additional 5 minutes until the vegetables are tender.
- Return the shredded chicken to the pot and stir in the lemon juice.
- Taste the soup and adjust seasoning if necessary.
- Ladle the soup into bowls and enjoy hot.
Notes
- This soup is great for boosting your immune system. <liYou can use leftover chicken if available.
- Feel free to add other vegetables as desired.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 2g
- Sodium: 500mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg