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Chicken and vegetable soup in blue ceramic bowls featuring silverware

Chicken and Vegetable Soup

Looking for a healthy and comforting meal? Try making a chicken and vegetable soup, a classic recipe that's easy to customize with your favorite veggies. This soup features tender chicken, nutritious vegetables, and flavorful herbs and spices for a satisfying and nourishing meal.
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Servings: 6
Course: Side Dish, Soup
Cuisine: American
Calories: 270
Ingredients Method

Ingredients
  

  • 1 pound boneless, skinless chicken breasts
  • 1 tbsp olive oil
  • 1 onion diced
  • 2 carrots peeled and diced
  • 2 celery stalks diced
  • 3 garlic cloves minced
  • 8 cups low-sodium chicken broth
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • 1 bay leaf
  • 2 cups chopped kale
  • 1 can of chickpeas drained and rinsed
  • salt and pepper to taste

Method
 

  1. Heat your favorite olive oil over medium heat in a large pot or Dutch oven. Add the chicken and cook until lightly browned about 5 minutes.
  2. Add the onion, carrots, celery, and sauté until the vegetables are tender, about 5-7 minutes.
  3. Add the garlic and cook for another minute, until fragrant.
  4. Add the chicken broth, thyme, oregano, and bay leaf, and bring the mixture to a boil. Reduce the heat and let simmer for 10-15 minutes.
  5. Add the kale and chickpeas, and let simmer for another 5-7 minutes until the kale is wilted.
  6. Season with salt and pepper to taste.
  7. Serve hot, and enjoy!