What's for Dinner Tonight? Classic Chicken and Vegetable Soup

Winter in New England is the perfect time for comfort foods, and a nice warm bowl of chicken soup is perfect at the end of a cold day. From Megan Gilmore at https://detoxinista.com this chicken vegetable soup is not only comforting, but healthy too. The thyme gives it an extra boost of flavor that will leave you wanting more.

Classic Chicken and Vegetable Soup

Serves 4

1 tablespoon coconut oil

1 yellow onion, chopped

2 cloves garlic, minced

1 pound chicken breasts, cut into 1-inch chunks

2 large carrots, chopped (about 1 cup)

3 celery stalks, chopped (about 1 cup)

1 cup fresh or frozen cut green beans

4 sprigs fresh thyme (or 1 teaspoon dried thyme)

2-3 teaspoons fine sea salt

freshly ground black pepper

4 cups water

** I added 1 green bell pepper, chopped that gave it another boost of flavor**

1. In a large stock pot, melt the coconut oil over medium heat and gently sauté the onion, garlic and chicken for about 5 minutes, until the onion is tender and the chicken is starting to lose its pink color.

2. Add in the carrots, celery, green beans (and green pepper if using), thyme, 2 teaspoons of salt, a few grinds of pepper, and 4 cups of water. Bring the water to a boil, then lower the heat and cover the pot with a lid. Let the soup simmer until the chicken is cooked through and the vegetables are tender, about 20 to 25 minutes.

3. Season with additional salt and pepper to taste, and serve warm. Leftover soup can be stored in an airtight container in the fridge up to a week.