Name: Hearty vegetable and chicken soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 1 serving
Ingredients: 7 oz boneless skinless chicken breast, trimmed, about 1 inch thick; 5 oz Yukon Gold potatoes, diced; 1 1/2 tsp olive oil; 1/3 cup yellow onion, diced; 3/4 medium carrot, diced; 1 stalk celery, diced; 2 cloves garlic, minced; 1 1/3 cups reduced sodium chicken broth; 1/2 tsp dried parsley; 1 tsp dried thyme; 1/4 tsp salt; 1/2 tsp black pepper; 1 tsp lemon juice

Nutrition

Per serving

457 calories

Protein: 54g; 46% of calories
Carbs: 38g; 32% of calories
Fat: 11g; 21% of calories

Instructions

Prep 15 min · Cook 30 min

Heat the oil in a large pot over medium heat. Add the onion, carrot, and celery. Sauté for 6 minutes until the vegetables begin to soften. Add the garlic and cook for 1 minute until fragrant.
Add the broth, potatoes, parsley, thyme, salt, and half the pepper. Place the chicken breast into the liquid. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes until the chicken and potatoes are tender. Done when opaque in the center, 165°F.
Remove the chicken to a plate. Use two forks to shred the meat. While the chicken is out, use a fork to mash about half of the potato pieces against the side of the pot to thicken the broth. Return the shredded chicken to the pot.
Simmer the soup uncovered for 8 to 10 minutes, stirring occasionally, until the liquid coats a spoon and is no longer watery. Turn off the heat. Stir in the lemon juice and the rest of the pepper. Taste and add a tiny pinch of salt if needed.

Nutrition

Ingredients

Instructions

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