Chicken-Vegetable Soup

Ingredients

• 1 tablespoon olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 2 stalks celery, diced
• 2 carrots, diced
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 6 cups chicken broth
• 1 pound boneless, skinless chicken breasts, cut into cubes
• 1 (14.5 ounce) can diced tomatoes
• 1 cup frozen corn kernels
• 1 cup frozen green beans
• 2 tablespoons chopped fresh parsley, for garnish

Directions

1. Heat the olive oil in a large pot over medium heat.
2. Add the onion, garlic, celery, and carrots and cook, stirring occasionally, until the vegetables are softened, about 5 minutes.
3. Stir in the oregano, thyme, salt, and pepper and cook for 1 minute more.
4. Pour in the chicken broth and bring to a boil.
5. Add the chicken and simmer until cooked through, about 10 minutes.
6. Add the tomatoes, corn, and green beans and simmer for 5 minutes more.
7. Garnish with parsley and serve.

Interesting Facts

• This soup is also great with other vegetables such as zucchini, bell peppers, and mushrooms.
• Add a can of white beans for an extra boost of protein and fiber.
• Leftover soup can be frozen and kept for up to 3 months.