High Protein Chicken Vegetable Soup - A Cozy, Satisfying One-Pot Meal

Ingrédients

• 1 tablespoon olive oil
• 1 medium yellow onion, diced
• 3 carrots, sliced
• 3 celery stalks, sliced
• 3 cloves garlic, minced
• 1 red bell pepper, diced (optional)
• 1 zucchini, diced
• 2 cups chopped green beans or broccoli florets
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1/2 teaspoon smoked paprika (optional)
• 1 bay leaf
• 8 cups low-sodium chicken broth
• 1 can (15 oz) white beans, drained and rinsed
• 1 1/2 pounds boneless, skinless chicken breast (or thighs)
• 2 cups chopped kale or baby spinach
• Juice of 1/2 lemon
• Salt and black pepper, to taste
• Fresh parsley, chopped (for garnish)

Préparation

1. 1

   Warm olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook 6–8 minutes, stirring, until softened.

2. 2

   Add garlic, red bell pepper, zucchini, thyme, oregano, and smoked paprika. Cook 1–2 minutes until fragrant.

3. 3

   Pour in chicken broth and add bay leaf. Bring to a gentle boil.

4. 4

   Lower to a simmer and add whole chicken breasts. Cover and cook 12–15 minutes, or until chicken reaches 165°F/74°C.

5. 5

   Remove chicken to a plate. Add green beans (or broccoli) and white beans to the pot. Simmer 6–8 minutes.

6. 6

   Shred the chicken with two forks. Return it to the pot with kale or spinach. Simmer 2–3 minutes until greens wilt.

7. 7

   Turn off heat. Stir in lemon juice. Season with salt and pepper to taste.

8. 8

   Serve hot, garnished with fresh parsley. For extra protein, add more chicken or an extra half can of beans.