Description
A hearty and healthy chicken veggie soup packed with fall vegetables and tender chicken. Perfect for a cozy, nourishing meal any day of the week.
Ingredients
1 tbsp olive oil
1 medium onion, diced
2 cloves garlic, minced
2 medium carrots, sliced
2 celery stalks, sliced
1 medium zucchini, diced
1 cup chopped butternut squash
6 cups chicken broth
2 cups cooked shredded chicken
1 tsp dried thyme
1/2 tsp dried rosemary
Salt and pepper, to taste
Optional: chopped parsley for garnish
Instructions
1. Heat olive oil in a large pot over medium heat. Sauté onion and garlic until fragrant and translucent.
2. Add carrots, celery, zucchini, and butternut squash. Cook for 5–7 minutes, stirring occasionally.
3. Pour in chicken broth and add thyme, rosemary, salt, and pepper. Bring to a boil, then reduce heat and simmer for 15–20 minutes until vegetables are tender.
4. Add shredded chicken and simmer for an additional 5 minutes to heat through.
5. Serve warm, garnished with chopped parsley if desired.
Notes
Use seasonal vegetables for best flavor.
Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.
Adjust herbs and seasonings to taste.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup, Healthy, Fall Recipe
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 180
- Sugar: 6g
- Sodium: 550mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 40mg
Keywords: Chicken Veggie Soup, Healthy Fall Soup, Cozy Soup, Comfort Meal