Best Homemade Chicken and Vegetable Soup Recipe Easy, Simple & Quick

When chicken is slowly simmered in broth it becomes soft and is very easy to chew, which makes it an incredibly healthy and hearty meal for young children .
This particular soup isn’t anything fancy, but I can’t seem to get enough of it.
Featuring flavorful vegetables, fresh herbs and organic chicken, it’s about as straight-forward as soup gets.Feel free to use any seasonal vegetables and herbs you have on hand– it’s a great way to get rid of anything that’s starting to wilt in your fridge! I’d recommend making a big batch over the weekend, and storing the extras for a quick evening meal during the week.
For those of you who would rather avoid chicken, try using cubed squash or sweet potatoes instead!

makes 4-6 servings

Ingredients:

1 tablespoon butter, or coconut oil
1/2 a yellow onion, chopped
2 large carrots, chopped (about 1 cup)
3 celery stalks, chopped (about 1 cup)
2 garlic cloves, minced
1 cup fresh green beans, chopped into 1-inch pieces
4 sprigs of fresh thyme
1 pound organic chicken breasts, cut into 1-inch chunks
5-6 cups of water, as needed to cover
1 1/2 teaspoons fine sea salt, plus more to taste
black pepper

Directions:

1. In a large stockpot, melt the butter over medium heat and gently saute the onion, garlic and chicken for about 5 minutes, until the onion is tender. 

2. Add the carrots, celery and green beans, thyme leaves, and enough water to just cover the vegetables (about 5-6 cups). 

3. Bring the water to a boil, then reduce heat and allow to simmer for 20 minutes.

Season with salt and pepper to taste, and serve piping hot!