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Mixed Vegetable Chicken Soup

Servings: 2
Calories: 414kcal
Author: 5 Ingredient Recipes by Skinny5 for S Diet Plan

Ingredients

Poultry - Meat

  • 1 large bone-in chicken breast, about 1.25 pounds

Canned - Jarred

  • 3 - 32 oz chicken broth, try organic free range Field Day brand

Produce

  • 1 lb bag carrots
  • 8 oz green beans

Frozen Vegetables

  • 10 oz sweet peas

Instructions

  • Add chicken broth to large pot along with chicken breast. Bring to a boil, reduce heat, and cook at low boil for 30 minutes.
  • In the meantime, wash carrots and green beans. Peel carrots and cut into slices. Set aside. Cut stem end off of green beans and cut into 2 inch pieces. Set aside.
  • Once chicken cooks for 30 minutes, add carrot slices. Cook about 20 minutes or until carrots are just tender.
  • Add green beans and frozen peas. Bring to a boil and cook 2 to 3 minutes or until green beans and peas are al dente. Take care not to overcook green beans and peas to preserve their color.
  • Remove soup from heat and serve with salt and pepper, if using.

Notes