Chicken Vegetable Soup
With tomatoes, lots of garlic, spinach and lemon, this Chicken Vegetable Soup has Mediterranean vibes. Add white beans for extra heartiness!
Servings: 6 servings
Calories: 250kcal
Ingredients
- 2 tablespoons olive oil
- 1 cup celery (about 2 stalks)
- 1 cup carrots (about 2 medium)
- 1 small white/yellow onion diced
- 2-3 garlic cloves
- 6 medium tomatoes chopped*
- 8 cups vegetable broth
- 2 bay leaves
- Juice of half a lemon
- 2 large boneless chicken breasts
- 1 (15-ounce) can white beans (drained & rinsed, optional)
- 3 cups spinach (or kale)
- Salt and pepper to taste
Instructions
- Heat the olive oil over medium. Add the celery, carrots, onion and garlic and saute for 5 minutes until everything has softened slightly. Season with salt and pepper.
- Add in the tomatoes, broth, bay leaves, lemon and chicken breasts. Drop the squeezed lemon into the soup and allow it to cook with the rest of the ingredients (trust me, it's so good!). Bring the mixture to a boil, then reduce to simmer for 20 minutes.
- Remove the chicken breasts from the soup and place on a cutting board. Using two forks, shred the chicken and add it back to the pot. Stir to combine.
- If using, stir in the beans and cook for another 5 minutes. Season again with salt and pepper.
- About 60 seconds before serving, stir in the greens. Allow the greens to wilt.
- Remove the bay leaves then serve immediately. Garnish with fresh herbs, nutritional yeast, parmesan, etc. to your liking!
Nutrition
Calories: 250kcal | Carbohydrates: 28g | Protein: 16g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.04g | Cholesterol: 24mg | Sodium: 74mg | Potassium: 913mg | Fiber: 8g | Sugar: 7g | Vitamin A: 6104IU | Vitamin C: 24mg | Calcium: 102mg | Iron: 3mg