Oh-So-Good Chicken Vegetable Soup

Ingredients

• 1 lb. boneless skinless chicken breasts, cut into cubes
• 1 onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 1 teaspoon black pepper
• 4 cups chicken broth
• 1 cup diced tomatoes (fresh or canned)
• 1 cup frozen green peas
• 2 tablespoons chopped fresh parsley

Directions

1. In a large pot over medium heat, heat 1 tablespoon of oil. Add the chicken cubes and cook until lightly browned, about 5 minutes. Transfer to a plate and set aside.
2. Add the onion, carrots, and celery to the pot. Cook for 5 minutes, stirring occasionally.
3. Add the garlic, thyme, oregano, salt, and pepper. Cook for 1 minute, stirring constantly.
4. Add the chicken broth and diced tomatoes. Stir to combine and bring to a boil. Reduce heat to low and simmer for 15 minutes.
5. Add the cooked chicken cubes, frozen peas, and parsley. Stir to combine and simmer for 5 minutes.
6. Serve hot and enjoy!

Interesting Facts

• This soup is a great way to use up leftover chicken or vegetables.
• You can use any kind of vegetables you like in this soup.
• The soup can be easily made vegetarian by using vegetable broth instead of chicken broth.
• This soup can be frozen for up to 3 months.