Description
A comforting, nutrient-packed soup with tender chicken, garden-fresh vegetables, and aromatic herbs in a rich tomato-based broth. Perfect for chilly days or quick weeknight meals.
Ingredients
1 tablespoon olive oil or butter (or cooking spray)
1 cup yellow onion, diced
1 tablespoon minced garlic
1 cup carrot, diced (or 1 bag frozen carrots)
1 cup celery, diced (or 1 bag frozen celery)
1 cup green beans, trimmed and cut (or 1 bag frozen green beans)
1 cup zucchini, diced (optional)
1 (28-ounce) can diced tomatoes
6 cups low-sodium chicken broth (or vegetable broth for vegetarian option)
1 pound boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
1 teaspoon dried parsley
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon Italian seasoning
Salt and pepper to taste
12 oz egg noodles or 1 (14-ounce) bag frozen mixed vegetables (peas, corn, carrots)
Instructions
Heat olive oil in a large pot over medium heat. Add onion and garlic, sauté 3-4 minutes until fragrant.
Add carrots, celery, and green beans; cook 5-7 minutes until slightly softened.
Stir in diced tomatoes, chicken broth, and herbs (parsley, oregano, thyme, Italian seasoning). Bring to simmer.
Add chicken pieces and cook 7-8 minutes, stirring occasionally until chicken is nearly cooked through.
Add zucchini (if using) and noodles (or frozen mixed vegetables). Continue simmering 10-12 minutes until all ingredients are tender and chicken is fully cooked (internal temperature of 165°F/74°C).
Season with salt and pepper to taste. Cook and stir for final 5 minutes. Serve hot.
Notes
For vegetarian option: Substitute chicken with chickpeas or tofu and use vegetable broth
Substitute frozen vegetable blend if fresh is unavailable
Add a splash of lemon juice before serving for brightness
Store in airtight containers in refrigerator up to 5 days