American · lunch

Chicken and Vegetable Soup

Name: Chicken and Vegetable Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: American
Ingredients: Cooked chicken breast, shredded, 2 cups; Olive oil, 1 tbsp; Onion, 1 medium; Carrots, 2 medium; Celery, 3 stalks; Garlic, 3 cloves; Potato, 1 medium; Green beans, 1 cup; Green peas, 2/3 cup; Lemon juice, 1 tbsp; Fresh parsley, 2 tbsp; Water, 7 cups; Dried thyme, 1 tsp; Bay leaf, 1; Salt and pepper, to taste

A clear, light soup with shredded chicken, potato, carrots, green beans and peas, built on water and aromatics.

45 min4 servings

25426g24g6g

Using cooked chicken keeps this fast. Slow-cooked onion, celery and carrot give the water real flavor without any boxed stock.

Ingredients

Cooked chicken breast, shredded2 cups
Olive oil1 tbsp
Onion1 medium
Carrots2 medium
Celery3 stalks
Garlic3 cloves
Potato1 medium
Green beans1 cup
Green peas2/3 cup
Lemon juice1 tbsp
Fresh parsley2 tbsp
Water7 cups
Dried thyme1 tsp
Bay leaf1
Salt and pepperto taste

Steps

Warm the oil in a large pot and cook the onion, carrot and celery for 8 minutes.
Add the garlic, thyme, bay leaf, diced potato and water. Bring to a boil and simmer for 12 minutes.
Add the green beans and cook for 5 minutes, then add the peas and chicken and heat for 3 minutes.
Remove the bay leaf, stir in the lemon juice and parsley, and season.

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Adapted from The Whole Cook