Chicken and Vegetable Soup
A comforting and healthy soup packed with lean protein and vegetables.
Nutrition per serving
Ingredients
- 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
- 6 cups chicken broth
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 cup peas (frozen or fresh)
- 1 teaspoon dried thyme
- Salt and black pepper to taste
Portion guidance
Serve approximately 1.5 cups per serving.
Step-by-step method
- 1
In a large pot, heat a little olive oil and sauté the onion, carrots, and celery until softened (about 5-7 minutes).
- 2
Add chicken pieces and cook until lightly browned.
- 3
Pour in chicken broth and add thyme, salt, and pepper.
- 4
Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until chicken is cooked through and vegetables are tender.
- 5
Stir in peas and cook for another 5 minutes.
- 6
Serve hot.
Smart substitutions
Swap
Chicken breast
Chicken thighs or turkey breast
Swap
Mixed vegetables
Potatoes, green beans, or corn
Storage & reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days.
This recipe is for inspiration only and is not medical advice. Carbohydrate and nutrition values are estimates. Speak with a qualified healthcare professional or registered dietitian about your personal blood sugar and dietary needs.
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