This classic soup is not only comforting but also packed with nutrients. It’s an excellent source of protein from the chicken and provides vitamins, minerals, and fiber from the vegetables. The broth helps keep you hydrated, and the low-calorie content makes it a great option when watching your diet.

Ingredients

• 1 tablespoon of olive oil
• 1 medium onion, diced
• 2 garlic cloves, minced
• 2 medium carrots, sliced
• 2 celery stalks, sliced
• 1 bell pepper, diced
• 1 zucchini, sliced
• 1 cup of green beans, trimmed and chopped
• 1 cup of corn kernels (fresh or frozen)
• 1 lb of boneless, skinless chicken breast, diced
• 6 cups of low-sodium chicken broth
• 1 teaspoon of dried thyme
• 1 teaspoon of dried oregano
• Salt and pepper to taste
• 2 cups of fresh spinach or kale
• 1 tablespoon of chopped fresh parsley for garnish

Instructions

1. Sauté Vegetables: In a large pot, heat the olive oil over medium heat. Add the onion and garlic, and sauté for about 2 minutes until the onion is translucent.
2. Add Vegetables: Add the carrots, celery, bell pepper, zucchini, green beans, and corn. Cook for 5-7 minutes, stirring occasionally, until the vegetables start to soften.
3. Cook Chicken: Push the vegetables to the side of the pot and add the diced chicken. Cook for 5-7 minutes until the chicken is browned on all sides.
4. Simmer Soup: Pour in the chicken broth and add the thyme, oregano, salt, and pepper. Bring the mixture to a boil, then reduce the heat to a simmer. Cover and cook for 20 minutes.
5. Add Greens: Stir in the spinach or kale and let it wilt into the soup, cooking for another 5 minutes.
6. Serve: Taste and adjust seasoning if necessary. Garnish with fresh parsley before serving.

Nutrition Information (per serving)

The following nutrition information is approximate and will vary based on specific ingredients and portion sizes:

• Calories: 250
• Protein: 25g
• Carbohydrates: 20g
• Dietary Fiber: 5g
• Sugars: 5g
• Fat: 8g
• Saturated Fat: 1.5g
• Cholesterol: 60mg
• Sodium: 300mg