Chicken & Vegetable Soup
It’s time to start warming and filling up with healthy soups that are nutrient packed with protein and vegetables. This Chicken Vegetable Soup is ultra-comforting especially on cold and rainy days. This soup is a good low-carb Meal 5 idea and good to have for lunch or a snack on @shazeats_mandysway it’s so good you will want to have it all day.
Ingredients * 1 tablespoon coconut oil * 1 onion , chopped * 2 garlic cloves , minced * 2 chicken breasts , cut into 1-inch chunks * 2 large carrots , chopped (about 1 cup) * 3 celery stalks , chopped (about 1 cup) * 1 cup fresh or frozen green beans , chopped into 1-inch pieces * 1 teaspoon dried thyme or fresh * 2-3 teaspoons fine sea salt * freshly ground black pepper * 4 cups of water Instructions 1. In a large stockpot, melt the coconut oil over medium heat and gently saute the onion, garlic, and chicken for about 5 minutes, until the onion is tender and the chicken is starting to lose its pink color. 2. Add in the carrots, celery and green beans, thyme, 2 teaspoons of salt, a few grinds of black pepper, and 4 cups of water. Bring the water to a boil, then lower the heat and cover the pot with a lid. Let the soup simmer until the chicken is cooked through and the vegetables are tender, about 20 to 25 minutes. 3. Season with additional salt (I usually add another teaspoon) and pepper to taste, and serve warm. Leftover soup can be stored in an airtight container in the fridge for up to a week.
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