Prep timeare the Chicken Begin with 1 pound of boneless, skinless chicken breasts or thighs . Trim away any unwanted
Cook timerecommended for the pasta being used. For Chicken Rice Soup , add
Servings. 10. Adjust the Seasoning Taste the soup carefully. Add additional salt or black pepper if necessary. Since the recipe uses low-
Ingredients
Duration
- Preparation Time: 20 minutes
- Cooking Time: 40–50 minutes
- Total Time: About 1 hour
Main Ingredients
- 1 pound boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 3 medium carrots, peeled and sliced
- 2 medium potatoes, peeled and cut into small cubes
- 2 stalks celery, sliced
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 cup green beans, trimmed and cut into small pieces
- 1 cup fresh or frozen peas
- 1 medium tomato, chopped, or ½ cup canned diced tomatoes
- 6 cups low-sodium chicken broth
- 1 cup water, if needed to adjust consistency
- 1 tablespoon olive oil
- ½–1 teaspoon salt, adjusted to taste
- ½ teaspoon black pepper
- ½ teaspoon dried thyme
- 1 teaspoon dried parsley
- 1 bay leaf
- 1 tablespoon fresh lemon juice, optional
- 2 tablespoons fresh parsley or coriander, chopped, for garnish
Optional Ingredients
- Sweet corn
- Spinach
- Cabbage
- Zucchini
- Mushrooms
- Broccoli
- Cooked rice
- Small pasta
- Chickpeas
- White beans
- A small amount of chili flakes
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Instructions
- Cut the chicken into evenly sized pieces.
- Wash, peel, chop, slice, and prepare all vegetables.
- Heat olive oil in a large soup pot over medium heat.
- Add onion and celery and sauté for 3–4 minutes.
- Add minced garlic and cook for 30–60 seconds.
- Add raw chicken, salt, and black pepper.
- Cook the chicken for approximately 4–5 minutes.
- Pour in the chicken broth.
- Add bay leaf, thyme, and dried parsley.
- Bring the mixture to a gentle boil.
- Reduce heat and maintain a gentle simmer.
- Add carrots and potatoes.
- Partially cover and simmer for 12–15 minutes.
- Add green beans and chopped tomatoes.
- Simmer for another 7–10 minutes.
- Add peas during the final few minutes.
- Check the chicken and make sure it reaches 165°F (74°C).
- Taste and adjust salt and black pepper.
- Add fresh lemon juice if desired.
- Remove the bay leaf.
- Stir in fresh parsley or coriander.
- Allow the soup to rest for about 5 minutes.
- Serve hot with your preferred side dishes.
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Nutrition
Calories: 250–330 kcal · Protein: 25–30 g · Fat: 7–12 g · Carbohydrates: 25–35 g · Fiber: 5–7 g · Sugar: 6–10 g · Sodium: 500–800 mg
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