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chicken-and-vegetable-soup-recipe

Chicken and Vegetable Soup Recipe

A hearty and healthy chicken and vegetable soup that's gluten-free.
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Preparation Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Course: Main Course
Cuisine: American
Servings: 4 servings
Calories: 250 kcal

Ingredients 

Main Ingredients

  • 2 tablespoon olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 2 carrots, sliced
  • 2 stalks celery, sliced
  • 1 lb chicken breast, diced
  • 6 cups chicken broth
  • 1 teaspoon dried thyme
  • 1 teaspoon dried basil
  • 1 cup frozen peas
  • Salt and pepper to taste

Instructions 

  1. Heat olive oil in a large pot over medium heat.
  2. Add onion and garlic, cook until softened.
  3. Add carrots and celery, cook for another 5 minutes.
  4. Add diced chicken and cook until no longer pink.
  5. Pour in chicken broth, add thyme and basil. Bring to a boil.
  6. Reduce heat and simmer for 20 minutes.
  7. Add frozen peas, cook for another 5 minutes.
  8. Season with salt and pepper to taste. Serve hot.

Nutritional Value

Calories: 250kcal | Carbohydrates: 15g | Protein: 20g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 50mg | Sodium: 800mg | Potassium: 600mg | Fiber: 3g | Sugar: 5g | Vitamin A: 5000IU | Vitamin C: 20mg | Calcium: 40mg | Iron: 2mg

Keywords

Gluten-Free, Soup
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