Classic Chicken Vegetable Soup Recipe
Ingredients:
1 lb. chicken breast, diced
1 onion, chopped
2 carrots, sliced
2 celery stalks, diced
1 zucchini, chopped
6 cups chicken broth
1 tsp. thyme
Salt and pepper to taste
Instructions:
In a large pot, sauté the chicken until browned.
Add the onion, carrots, and celery, and cook until softened.
Pour in the chicken broth and bring to a boil.
Add the zucchini and thyme, then simmer for 20 minutes.
Season with salt and pepper before serving.
Coconut Curry Chicken Vegetable Soup
Ingredients:
1 lb. chicken thighs, sliced
1 onion, diced
2 cloves garlic, minced
1 red bell pepper, chopped
1 can coconut milk
2 cups chicken broth
2 tbsp. curry powder
Salt and pepper to taste
Instructions:
In a pot, cook the chicken until browned.
Add the onion, garlic, and bell pepper, and sauté until fragrant.
Pour in the coconut milk and chicken broth, then bring to a simmer.
Stir in the curry powder and season with salt and pepper.
Serve hot with a side of rice or naan bread.
Mexican Chicken Vegetable Soup
Ingredients:
1 lb. chicken breast, shredded
1 onion, diced
2 cloves garlic, minced
1 can diced tomatoes
1 can black beans, drained and rinsed
1 cup corn kernels
4 cups chicken broth
1 tbsp. cumin
1 tsp. chili powder
Salt and pepper to taste
Instructions:
In a pot, sauté the onion and garlic until softened.
Add the chicken, tomatoes, black beans, corn, and chicken broth.
Season with cumin, chili powder, salt, and pepper.
Simmer for 30 minutes before serving with toppings like avocado, cilantro, and lime wedges.
