Chicken Vegetable Soup

Here’s a simple and delicious recipe for Chicken Vegetable Soup:

Ingredients:

• 2 tablespoons olive oil
• 1 lb (450g) boneless, skinless chicken breasts or thighs, diced
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 carrots, sliced
• 2 celery stalks, chopped
• 1 zucchini, chopped
• 1 cup green beans, chopped
• 1 cup corn (fresh, frozen, or canned)
• 6 cups chicken broth (or vegetable broth)
• 1 teaspoon dried thyme
• 1 teaspoon dried parsley
• 1/2 teaspoon dried rosemary
• Salt and pepper to taste
• 1-2 cups spinach or kale (optional)
• 1 cup small pasta or rice (optional)

Instructions:

1. Heat oil in a large pot over medium heat. Add diced chicken and cook until browned on all sides (about 5-7 minutes). Remove chicken from the pot and set aside.
2. In the same pot, add more olive oil if needed, then sauté the onion and garlic until soft and fragrant, about 3-4 minutes.
3. Add the carrots, celery, zucchini, green beans, and corn to the pot. Stir to combine and cook for another 3-4 minutes.
4. Pour in the chicken broth, then add the thyme, parsley, rosemary, salt, and pepper. Bring to a simmer.
5. Return the cooked chicken to the pot. If you’re adding pasta or rice, throw it in now and cook until the pasta is tender or the rice is cooked (about 10-15 minutes).
6. If adding spinach or kale, stir it in just before serving, cooking until wilted.
7. Taste and adjust seasoning with more salt, pepper, or herbs as needed.
8. Serve hot with crusty bread if you like!

Enjoy your comforting bowl of chicken vegetable soup! Let me know if you need any modifications or have more questions!