Chicken Vegetable Soup

 

1. 

Ingredients

1 lb boneless, skinless chicken breast or thighs, diced

1 tbsp olive oil or butter

1 small onion, diced

2 cloves garlic, minced

2 carrots, sliced

2 celery stalks, sliced

1 zucchini, diced (optional)

1 cup green beans, chopped

1 can (14 oz) diced tomatoes (no sugar added)

6 cups chicken broth

1 tsp salt (adjust to taste)

½ tsp black pepper

1 tsp dried thyme

1 tsp dried oregano

½ tsp paprika (optional)

1 cup chopped spinach or kale (optional)

Juice of ½ lemon (for freshness)

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Instructions

1. Sauté the Aromatics: Heat olive oil in a large pot over medium heat. Add onion, garlic, carrots, and celery. Cook for 3-4 minutes until softened.

2. Cook the Chicken: Add diced chicken and cook until lightly browned, about 5 minutes.

3. Simmer the Soup: Stir in green beans, zucchini, tomatoes, broth, salt, pepper, thyme, oregano, and paprika. Bring to a boil, then reduce heat and let simmer for 20-25 minutes.

4. Add Greens & Finish: Stir in spinach or kale and cook for 5 more minutes. Add lemon juice and adjust seasoning as needed.

5. Serve: Enjoy hot with a side of low-carb crackers or a slice of sugar-free cornbread!

Would you like a slow cooker version of this recipe?