Ingredients
Scale
- 1 pound chicken thighs, boneless and skinless
- 2 cups carrots, sliced
- 1 cup celery, chopped
- 1 large onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 2 cups potatoes, diced
- 1 cup green beans, trimmed
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- In a large pot, heat olive oil over medium heat. Add chicken thighs and cook until browned on both sides.
- Add onions and garlic, sauté until the onions are translucent.
- Stir in carrots, celery, potatoes, and green beans.
- Pour in the chicken broth and add thyme and rosemary. Season with salt and pepper.
- Bring to a boil, then reduce heat and let simmer for about 30 minutes, or until the vegetables are tender.
- Check seasoning and adjust if necessary before serving.
Notes
- For added flavor, you can include a splash of white wine.
- Feel free to substitute your favorite vegetables.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: gluten-free
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 4g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 75mg