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Easy and Healthy Chicken Soup

A straightforward, comforting bowl of chicken soup with tender shredded chicken and fresh vegetables in a light broth, perfect for quick dinners or soothing meals.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Soup
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pieces poached chicken breasts, shredded Cooked gently to keep meat tender.
  • 4 cups chicken broth Low-sodium recommended.
  • 2 pieces carrots, diced Dice uniformly for even cooking.
  • 2 stalks celery, diced Substitute celery root for a variation.
  • 1 piece onion, diced Softens with the other aromatics.
  • 1 cup green beans, chopped Add towards the end to keep crisp-tender.
  • 1 teaspoon fresh thyme Adds brightness to the soup.
  • 1 teaspoon fresh parsley Garnish with extra if desired.
  • to taste Salt and pepper Season gradually to avoid oversalting.

Method
 

Preparation
  1. In a large pot, heat a splash of olive oil over medium heat.
  2. Add onions, carrots, and celery. Sauté until the vegetables are tender, about 5-7 minutes.
  3. Add the chicken broth and bring to a boil.
Cooking
  1. Add the poached chicken, green beans, thyme, and parsley.
  2. Reduce heat and let it simmer for 15-20 minutes.
  3. Season with salt and pepper to taste. Serve hot.

Notes

Serve the soup hot with a squeeze of lemon or grinds of black pepper. Pair with crusty bread or a light side salad. Store leftovers in an airtight container in the refrigerator for 3–4 days.