There’s nothing better on a cold day than a bowl of chicken soup with vegetables and a glass of red wine! The thing I love most about this soup is you can basically throw ANY vegetable in it. At the end of the week, just clear out your vegetable drawer and make this soup. It’s so easy and delicious!
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Chicken Vegetable Soup
- Prep Time: 20 min
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Category: Keto/Low Carb/Low Sugar
- Method: Stove Top
- Cuisine: American
Description
Chicken soup full of vegetables with tons of flavor.
Ingredients
2 cloves garlic, chopped
1 onion, chopped
2 carrots, chopped
2 celery stalks, chopped
1 zucchini, chopped
1 squash, chopped
10 cherry tomatoes, quartered
2 quarts of chicken broth
1 tsp paprika
3 Tbsp of Herbes de Provence (a mix of thyme, rosemary, oregano, and sage)
3–6 breasts of chicken, cooked and cubed
1/2 a lemon
Optional: avocado, cauliflower rice/regular rice, or noodles
Instructions
Ways to cook your chicken: a) Boil chicken in water or chicken broth for 20-30 min, b) cook chicken in crockpot on low 6 hours in chicken broth, c) use rotisserie chicken.
- Heat olive oil (or avocado oil) in a pan on medium/high heat. Sauté garlic, onion for 2-3 minutes, then add carrots, celery, zucchini and squash to the pot and sauté for 3-5 minutes.
- Add tomatoes and stir.
- Pour in 2 quarts of chicken broth (I added 2 extra cubes of chicken bouillon because I like my soup to have a deep broth flavor).
- Add paprika, Herbs de Provence, thyme to soup and stir.
- Add cooked chicken and let simmer until veggies are tender. Turn off heat.
Toppings: Add fresh avocado on top.
Optional: Add cauliflower rice or regular rice or noodles.