Name: Chicken and vegetable soup
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 serving
Ingredients: 7 oz boneless skinless chicken breast, diced into bite-sized pieces; 1 3/4 cups reduced-sodium chicken broth; 1 stalk celery, sliced; 3/4 medium carrot, diced; 1/2 medium yellow onion, diced; 2 cloves garlic, minced; 1 tbsp extra virgin olive oil; 1 tsp dried thyme; 3/4 tsp salt; 1/2 tsp black pepper; 1 1/2 tbsp fresh parsley, chopped

Nutrition

Per serving

425 calories

Protein: 52g; 49% of calories
Carbs: 16g; 15% of calories
Fat: 18g; 37% of calories

Instructions

Prep 15 min · Cook 20 min

Heat the oil in a small pot over medium heat. Add the onion, carrot, and celery. Cook for 5 minutes until the onion is translucent. Stir in the garlic, thyme, half the salt, and the pepper, and cook for 1 minute until fragrant.
Pour in the chicken broth and the rest of the salt and bring to a simmer. Add the chicken breast. Simmer for 15 minutes until the chicken is cooked through and the vegetables are tender. Done when opaque in the center, 165°F.
Remove from the heat and stir in the fresh parsley. Ladle the soup into a bowl.

Nutrition

Ingredients

Instructions

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