Chicken Vegetable Soup

Chicken and Vegetable Soup

Ingredients:

• 1 lb chicken thighs or breasts (bone-in or boneless, as preferred)
• 1 tbsp olive oil
• 1 large onion, diced
• 3-4 garlic cloves, minced
• 2-3 carrots, sliced
• 2-3 celery stalks, sliced
• 1 zucchini, diced (optional for extra veggies)
• 1 large potato, diced (or substitute with 1 cup pasta or rice for variety)
• 1 can (14.5 oz) diced tomatoes, with juice
• 6 cups chicken broth
• 1 tsp dried thyme
• 1 tsp dried oregano
• 1 bay leaf
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the chicken thighs or breasts, season with salt and pepper, and cook until browned on both sides. Remove and set aside.
2. In the same pot, add the onion, carrots, and celery. Sauté for about 5 minutes, until the onions are translucent and the vegetables start to soften.
3. Add the minced garlic and cook for another 1-2 minutes, until fragrant.
4. Pour in the chicken broth and add the diced tomatoes with their juice, thyme, oregano, and bay leaf.
5. Return the chicken to the pot, along with the diced potato (or pasta/rice if using). Bring the soup to a boil, then reduce the heat and simmer for 30-40 minutes, until the chicken is cooked through and the vegetables are tender.
6. Remove the chicken, shred it using two forks, and return it to the pot. Discard any bones if you used bone-in chicken.
7. Taste the soup and adjust seasoning with salt and pepper as needed. Remove the bay leaf before serving.
8. Garnish with fresh parsley and serve hot. This soup can be refrigerated for up to 5 days or frozen for longer storage.

Pro Tips for Meal Prep:

• If using pasta or rice, cook it separately and add to each bowl as you serve, it keeps it from getting mushy or having bloated leftovers..
• Store individual portions in airtight containers for easy grab-and-go meals throughout the week.