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Classic Chicken & Vegetable Soup

Posted Nov 01 2012 8:00am

I love a simple, comforting bowl of soup.

This particular soup isn’t anything fancy, but I can’t seem to get enough of it.

Featuring flavorful vegetables, fresh herbs and organic chicken, it’s about as straight-forward as soup gets. Feel free to use any seasonal vegetables and herbs you have on hand– it’s a great way to get rid of anything that’s starting to wilt in your fridge! I’d recommend making a big batch over the weekend, and storing the extras for a quick evening meal during the week.

For those of you who would rather avoid chicken, try using cubed squash or sweet potatoes instead!


makes 4-6 servings

Ingredients:

1 tablespoon butter, or coconut oil
1/2 a yellow onion, chopped
2 large carrots, chopped (about 1 cup)
3 celery stalks, chopped (about 1 cup)
2 garlic cloves, minced
1 cup fresh green beans, chopped into 1-inch pieces
4 sprigs of fresh thyme
1 pound organic chicken breasts, cut into 1-inch chunks
5-6 cups of water, as needed to cover
1 1/2 teaspoons fine sea salt, plus more to taste
black pepper

Directions:

In a large stockpot, melt the butter over medium heat and gently saute the onion, garlic and chicken for about 5 minutes, until the onion is tender. Add the carrots, celery and green beans, thyme leaves, and enough water to just cover the vegetables (about 5-6 cups). Bring the water to a boil, then reduce heat and allow to simmer for 20 minutes.

Season with salt and pepper to taste, and serve piping hot!

5.0 from 1 reviews

Classic Chicken & Vegetable Soup
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Serves: 4-6
 

A comforting soup, featuring fresh vegetables, herbs and organic chicken. Feel free to use any seasonal vegetables and herbs you have on hand– it’s a great way to get rid of anything that’s starting to wilt in your fridge! I’d recommend making a big batch over the weekend, and storing the extras for a quick evening meal during the week. It stores well in the fridge or freezer.
Ingredients
  • 1 tablespoon butter, or coconut oil
  • ½ a yellow onion, chopped
  • 2 large carrots, chopped (about 1 cup)
  • 3 celery stalks, chopped (about 1 cup)
  • 2 garlic cloves, minced
  • 1 cup fresh green beans, chopped into 1-inch pieces
  • 4 sprigs of fresh thyme
  • 1 pound organic chicken breasts, cut into 1-inch chunks
  • 5-6 cups of water, as needed to cover
  • 1½ teaspoons fine sea salt, plus more to taste
  • black pepper

Instructions

Notes
*For those of you who would rather avoid chicken, try using cubed squash or sweet potatoes instead!

3.1.09

This soup is also a great base for any other add-ins you like. Craving chicken noodle soup? Add in some cooked spaghetti squash noodles for a grain-free option, or your favorite type of whole-grain noodles, if you prefer!

: What’s your favorite type of soup? This soup is high on the list for me, but Broccoli cheddar and Butternut Bisque are not far behind!

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