Hearty Chicken and Vegetable Soup
Hearty Chicken and Vegetable Soup
Ingredients
- 3 chicken breasts, boneless, skinless
- 2 cups carrots, peeled and chopped into 1/2-inch pieces
- 2 celery stalks, chopped into 1/2-inch pieces
- 1 cup red onion, chopped
- 1 yellow bell pepper, cored, seeded, and chopped into 1/2-inch pieces
- 1 large sweet potato, peeled and chopped into 1/2-inch pieces
- 4 cloves garlic, minced
- 2 tablespoons Zestiny Seasoning, or to taste
- 4 cups chicken broth, low sodium
Instructions
- 1
Prepare all the vegetables: peel and chop the carrots, celery, red onion, yellow bell pepper, and sweet potato into approximately 1/2-inch pieces. Mince the garlic.
⏱️ 15 min
- 2
Place the boneless, skinless chicken breasts into a large, heavy-bottomed pot or Dutch oven.
⏱️ 1 min
- 3
Add all the chopped vegetables (carrots, celery, red onion, yellow bell pepper, sweet potato, and minced garlic) into the pot with the chicken breasts.
⏱️ 2 min
- 4
Sprinkle a generous amount of Zestiny Seasoning over the chicken and vegetables. Start with 2 tablespoons and adjust to your preference.
⏱️ 1 min
- 5
Pour the chicken broth into the pot, ensuring all ingredients are mostly submerged. Add more broth if needed to cover.
⏱️ 1 min
- 6
Stir all the ingredients in the pot gently to combine the seasoning and distribute the vegetables.
⏱️ 1 min
- 7
Cover the pot with a lid and bring the mixture to a simmer over medium-high heat. Once simmering, reduce the heat to medium-low and let it cook for 30-40 minutes, or until the chicken is thoroughly cooked through (internal temperature of 165°F) and the vegetables are tender.
⏱️ 40 min
- 8
Carefully remove the cooked chicken breasts from the pot and transfer them to a cutting board.
⏱️ 1 min
- 9
Using two forks, shred the cooked chicken breasts into bite-sized pieces.
⏱️ 5 min
- 10
Return the shredded chicken to the pot with the cooked vegetables and broth. Stir well to combine.
⏱️ 1 min
- 11
Taste the soup and adjust seasoning if necessary. Serve hot and enjoy!
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Hearty Chicken and Vegetable Soup
- 3 chicken breasts, boneless, skinless
- 2 cups carrots, peeled and chopped into 1/2-inch pieces
- 2 celery stalks, chopped into 1/2-inch pieces
- 1 cup red onion, chopped
- 1 yellow bell pepper, cored, seeded, and chopped into 1/2-inch pieces
- 1 large sweet potato, peeled and chopped into 1/2-inch pieces
- 4 cloves garlic, minced
- 2 tablespoons Zestiny Seasoning, or to taste
- 4 cups chicken broth, low sodium
Instructions
- 1
Prepare all the vegetables: peel and chop the carrots, celery, red onion, yellow bell pepper, and sweet potato into approximately 1/2-inch pieces. Mince the garlic.
⏱️ 15 min - 2
Place the boneless, skinless chicken breasts into a large, heavy-bottomed pot or Dutch oven.
⏱️ 1 min - 3
Add all the chopped vegetables (carrots, celery, red onion, yellow bell pepper, sweet potato, and minced garlic) into the pot with the chicken breasts.
⏱️ 2 min - 4
Sprinkle a generous amount of Zestiny Seasoning over the chicken and vegetables. Start with 2 tablespoons and adjust to your preference.
⏱️ 1 min - 5
Pour the chicken broth into the pot, ensuring all ingredients are mostly submerged. Add more broth if needed to cover.
⏱️ 1 min - 6
Stir all the ingredients in the pot gently to combine the seasoning and distribute the vegetables.
⏱️ 1 min - 7
Cover the pot with a lid and bring the mixture to a simmer over medium-high heat. Once simmering, reduce the heat to medium-low and let it cook for 30-40 minutes, or until the chicken is thoroughly cooked through (internal temperature of 165°F) and the vegetables are tender.
⏱️ 40 min - 8
Carefully remove the cooked chicken breasts from the pot and transfer them to a cutting board.
⏱️ 1 min - 9
Using two forks, shred the cooked chicken breasts into bite-sized pieces.
⏱️ 5 min - 10
Return the shredded chicken to the pot with the cooked vegetables and broth. Stir well to combine.
⏱️ 1 min - 11
Taste the soup and adjust seasoning if necessary. Serve hot and enjoy!
⏱️ 2 min