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Chicken and Vegetable Soup | What's For Dinner

Ingredients

1 lb boneless skinless chicken breast8 cups chicken broth1 medium zucchini, diced1 cup green beans, cut into 1-inch pieces14 oz diced tomatoes2 cups baby spinach2 medium carrots, diced1 medium yellow onion, diced2 cloves garlic cloves, minced1 tbsp olive oil1/2 tsp dried thyme1 tsp salt1/2 tsp black pepper1 tbsp lemon juice

Instructions

1

Heat olive oil in a large pot over medium heat. Cook onion and carrots for 4 minutes. Add garlic, cook 30 seconds.

2

Add chicken broth, diced tomatoes, and thyme. Bring to a boil. Add the chicken breasts whole, reduce to a simmer, and cook 15 minutes until chicken is cooked through.

3

Remove chicken and shred with two forks. Add zucchini and green beans to the pot. Cook 5 minutes.

4

Return shredded chicken to the pot. Stir in spinach and cook 1 minute until wilted. Season with salt, pepper, and lemon juice.

Tip: The lemon juice at the end brightens everything. Don't skip it.

Nutrition per Serving

200kcal

Calories

24g

Protein

14g

Carbs

6g

Fat

4g

Fiber

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