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Melissa Hart

Chicken and Vegetable Soup

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Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings: 6
Ingredients Method

Ingredients
  

  • 1 tbsp olive oil
  • 1 medium yellow onion diced
  • 2 carrots peeled and sliced
  • 2 celery ribs sliced
  • 1 lb boneless skinless chicken thighs cut into 1-inch pieces
  • 5 cups low-sodium chicken broth
  • 1 can diced tomatoes 14.5 oz, undrained
  • 3/4 tsp fine salt
  • 1/2 tsp dried thyme
  • 1/4 tsp black pepper
  • 1 cup green beans trimmed and cut into 1-inch pieces
  • 1 small zucchini cut into 1/2-inch pieces

Method
 

  1. Heat oil in large pot; cook onion, carrots, and celery 6 minutes until starting to soften.
  2. Add chicken, broth, tomatoes, salt, thyme, and pepper; gently simmer 15 minutes.
  3. Add green beans; simmer 5 minutes.
  4. Add zucchini; cook 5 to 7 minutes more until vegetables tender but intact and chicken 165°F.
  5. Rest off heat 2 minutes; ladle into bowls, distributing chicken and vegetables evenly.