Name: Diced Chicken and Vegetable Soup
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 serving
Ingredients: 5 oz chicken breast; 1 tbsp extra virgin olive oil; 0.5 cup yellow onion; 0.5 cup carrots; 0.5 cup celery; 0.5 cup zucchini; 2 cloves garlic; 2 cups chicken broth; 0.5 tsp sea salt; 0.25 tsp black pepper; 0.5 tsp dried thyme; 1 tbsp fresh parsley

Nutrition

Per serving

405 calories

Protein: 38g; 37% of calories
Carbs: 24g; 24% of calories
Fat: 18g; 40% of calories

Instructions

Prep 15 min · Cook 20 min

Dice the chicken breast into bite-sized half-inch pieces and season lightly with a pinch of sea salt and pepper.
Finely dice the onion, carrots, celery, and zucchini; mince the garlic and chop the fresh parsley.
Heat the olive oil in a medium pot over medium-high heat. Add the chicken and cook for 4-5 minutes until golden brown and cooked through, then remove chicken and set aside.
In the same pot, add the onion, carrots, and celery. Sauté for 5 minutes until the onions are translucent and the vegetables begin to soften.
Stir in the zucchini, garlic, dried thyme, sea salt, and black pepper. Cook for another 2 minutes until the garlic is fragrant.
Pour in the chicken broth and bring the mixture to a gentle boil.
Reduce the heat to low, return the cooked chicken to the pot, and simmer for 8-10 minutes to allow the flavors to meld.
Stir in the fresh parsley right before serving in a large bowl.

Nutrition

Ingredients

Instructions

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