Canned Chicken Vegetable Soup
Equipment
- Large pot or Dutch oven
- Wooden spoon or ladle
- Cutting board
- Knife
- Can opener
- Measuring cups and spoons
Ingredients
- 1 tablespoon olive oil
- 1 medium onion diced
- 2 cloves garlic minced
- 2 medium carrots sliced
- 2 celery stalks sliced
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 1 bay leaf
- 4 cups chicken broth
- 1 14.5-ounce can diced tomatoes
- 1 15-ounce can cannellini beans, drained and rinsed
- 1 12.5-ounce can cooked chicken breast, drained
- 1 cup frozen corn
- Salt and freshly ground black pepper to taste
- 2 cups fresh spinach or kale chopped
- Juice of half a lemon optional
- Fresh parsley chopped (for garnish)
Instructions
Sauté The Aromatics
- Heat olive oil in a large pot over medium heat. Add diced onion and cook until translucent, about 3-4 minutes. Add minced garlic and cook for an additional minute until fragrant.
Add Vegetables And Herbs
- Stir in sliced carrots and celery. Cook for 5 minutes, allowing the vegetables to soften slightly. Add dried thyme, dried basil, and the bay leaf, stirring to combine.
Incorporate Liquids And Base Ingredients
- Pour in chicken broth and diced tomatoes (with their juices). Bring the mixture to a boil, then reduce heat to a simmer.
Add Beans And Chicken
- Add the drained and rinsed cannellini beans and canned chicken to the pot. Break up any large chunks of chicken with a spoon. Simmer for 10 minutes to allow flavors to meld.
Introduce Corn And Greens
- Stir in frozen corn and chopped spinach or kale. Cook for an additional 5 minutes, or until the greens are wilted and tender.
Season And Serve
- Season the soup with salt and freshly ground black pepper to taste. Remove the bay leaf. For added brightness, squeeze in the juice of half a lemon. Ladle the soup into bowls, garnish with chopped fresh parsley, and serve hot.
Notes
Using canned chicken is a convenient way to prepare this soup quickly, but ensure you choose a high-quality brand with low sodium to maintain the soup's nutritional balance.