Ingredients
Scale
- 1 pound boneless, skinless chicken breasts
- 8 cups chicken broth
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 carrots, sliced
- 2 stalks celery, sliced
- 3 cloves garlic, minced
- 1 cup green beans, trimmed and cut into pieces
- 1 cup diced potatoes
- Fresh herbs (thyme, rosemary), salt, and pepper
Instructions
- In a large pot, heat olive oil over medium heat. Sear the chicken breasts for about 5-6 minutes on each side until browned. Remove and set aside.
- In the same pot, sauté onion, carrots, and celery for 5-7 minutes until softened. Add garlic and cook for an additional minute.
- Pour in chicken broth and add thyme, rosemary, salt, and pepper. Bring to a boil.
- Return seared chicken to the pot; simmer covered for about 20 minutes until cooked through.
- Remove chicken again, shred it using forks, then return to the soup along with green beans and potatoes. Simmer for another 10-15 minutes until potatoes are tender.
- Adjust seasoning if needed; serve hot garnished with fresh parsley.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 5g
- Sodium: 600mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 70mg