Chicken and Vegetable Soup

The cleanest, most nutritious version of the classic comfort food.

Ingredients

• 1.5 lbs boneless skinless chicken breasts
• 8 cups low-sodium chicken broth
• 3 carrots, sliced
• 3 stalks celery, sliced
• 1 large onion, diced
• 4 cloves garlic, minced
• 2 cups green beans, trimmed and halved
• 1 cup corn (optional)
• 1 tsp dried thyme
• 1 bay leaf
• Salt and pepper
• Fresh parsley

Directions

1. Bring broth to a simmer. Add whole chicken breasts, thyme, and bay leaf.
2. Poach chicken 18-20 minutes until cooked through. Remove and shred.
3. Add onion, carrots, celery, and garlic to the simmering broth. Cook 10 minutes.

Add green beans and corn. Cook 5 more minutes.

1. Return shredded chicken to pot. Season generously with salt and pepper.
2. Remove bay leaf. Ladle into bowls and top with fresh parsley.

Notes

Adding a Parmesan rind to the broth while simmering creates incredible depth without any extra sodium.