30-Minute Chicken and Vegetable Soup

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 medium carrots, sliced
• 2 celery stalks, sliced
• 4 cups chicken broth
• 1 cup diced cooked chicken breast
• 1 cup diced zucchini
• 1/2 cup frozen peas
• 1/2 cup diced potatoes
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Fresh parsley for garnish

Steps

1. 1 Heat olive oil in a large pot over medium heat.
2. 2 Add onion and garlic, sauté until softened.
3. 3 Stir in carrots and celery, cooking for 2-3 minutes.
4. 4 Pour in chicken broth, bring to a boil.
5. 5 Add potatoes and thyme, reduce heat, and simmer for 10 minutes.
6. 6 Stir in chicken and zucchini, cook for another 5 minutes.
7. 7 Add peas and cook just until heated through.
8. 8 Season with salt and pepper to taste.
9. 9 Serve hot, garnished with fresh parsley.

Equipment

• Large pot

Variations

• Add a can of beans for extra heartiness.
• Substitute chicken with tofu for a vegan option.

Substitutions

• Use vegetable broth for a vegetarian version.
• Substitute zucchini with green beans if preferred.

Pairings

• Whole grain rolls
• A crisp green salad

Nutrition

Tips

• For extra flavor, use homemade chicken broth.
• Add a splash of lemon juice for brightness.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave.

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge before reheating.

Serving Suggestions

• Serve with crusty bread.
• Pair with a side salad.

FAQ