Light & Hearty Chicken & Vegetable Soup
This homemade chicken and vegetable soup is good for the heart and soul! Pro tip: make a double batch and freeze it for easy lunches and quick dinners that are healthy and satisfying.
Ingredients:
- 1 lb boneless skinless chicken breast, cooked & shredded
- 4 c low-sodium chicken broth
- 3 medium carrots, peeled and chopped
- 1/2 bag mini red potatoes, washed and diced
- 1/2 medium yellow onion, diced
- 3 celery stalks, chopped
- 2 tbsp tomato paste
- 1 tsp dried thyme
- 1 tbsp olive oil
- Salt and freshly ground black pepper, to taste
- 1/2 tbsp corn starch
Instructions:
Bring chicken broth and olive oil to a boil over medium high heat. Turn heat down to medium and add the potatoes, carrots, celery & onions. While those cook & soften, add spices & seasonings. Add the tomato paste. Once potatoes are fork tender, stir in the shredded chicken. Add the corn starch and stir until dissolved. Serve and enjoy!
Nutrition Information per serving, makes 5 servings: values may vary depending on products/brands
Calories: 240
Fat: 6g
Carbs: 16g
Protein: 30g
