Chicken and Vegetable Soup

This Chicken and Vegetable Soup is a hearty and comforting dish packed with lean protein and fresh vegetables, perfect for a healthy American lunch. It's easy to prepare and full of flavor, making it a nutritious choice for any day of the week.

Ingredients

• Chicken breast - 200 grams, diced
• Carrot - 1 medium, sliced
• Celery - 1 stalk, diced
• Onion - 1 small, chopped
• Garlic - 2 cloves, minced
• Green beans - 100 grams, trimmed and cut
• Spinach - 50 grams, fresh
• Chicken broth - 500 ml, low-sodium
• Olive oil - 1 tablespoon
• Dried thyme - 1 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Lemon juice - 1 tablespoon

Steps

1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until translucent, about 3-4 minutes.
2. Add the diced chicken breast to the pot and cook until browned on all sides, about 5-7 minutes.
3. Stir in the sliced carrot, diced celery, and green beans, cooking for an additional 3-4 minutes.
4. Pour in the chicken broth, and add the dried thyme, salt, and black pepper. Bring to a boil.
5. Once boiling, reduce the heat to low and let it simmer for about 15 minutes, or until the vegetables are tender.
6. Add the fresh spinach and lemon juice to the soup, stirring until the spinach wilts, about 2 minutes.
7. Taste and adjust seasoning if necessary, then serve hot.

Nutrition

• Calories: 320
• Protein: 30 g
• Carbs: 20 g
• Fiber: 4 g
• Sugar: g
• Sodium: 600 mg
• Cholesterol: 70 mg
• Total Fat: 11 g
• Saturated Fat: 1.5 g
• Unsaturated Fat: 8.5 g
• Water: 0.5 L

Health Benefits

• High in lean protein which supports muscle health.
• Rich in vitamins and minerals from fresh vegetables.

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