Chicken and Vegetable Soup
Ingredients:
1 pound boneless, skinless chicken breasts or thighs, cooked and shredded
2 tablespoons olive oil
1 onion, diced
2 carrots, peeled and sliced
2 celery stalks, sliced
3 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 teaspoon dried oregano
6 cups chicken broth
1 zucchini, diced
1 cup green beans, trimmed and cut into bite-sized pieces
1 cup kale or spinach, chopped
Salt and pepper to taste
Fresh parsley, for garnish
Instructions:
In a large pot, heat olive oil over medium heat. Add diced onion, carrots, celery, and minced garlic. Sauté until the vegetables are softened, about 5-7 minutes.
Add dried thyme, rosemary, and oregano to the pot, stirring to coat the vegetables with the herbs.
Pour in the chicken broth and bring the mixture to a simmer. Allow it to simmer for 10-15 minutes to let the flavors meld.
Add the diced zucchini, green beans, and shredded chicken to the pot. Continue simmering for an additional 10-15 minutes or until the vegetables are tender.
Stir in chopped kale or spinach and let it wilt into the soup.
Season the soup with salt and pepper to taste. Adjust the seasoning as needed.
Once the vegetables are tender, remove the soup from heat.
Serve the Whole30 chicken and vegetable soup hot, garnished with fresh parsley.
This nourishing soup is packed with wholesome ingredients and comforting flavors, making it an excellent choice for a satisfying and healing meal while adhering to the Whole30 guidelines. Enjoy and feel better soon!