Description
Warm yourself from the inside out with this nourishing vegetable and chicken tenderloin soup. Packed with wholesome ingredients, it’s the perfect remedy for your stomach, ensuring vitality from dawn to dusk.
Ingredients
– 1 pound chicken tenderloin, diced
– 2 tablespoons olive oil
– 1 onion, chopped
– 2 carrots, sliced
– 2 celery stalks, sliced
– 2 cloves garlic, minced
– 1 zucchini, diced
– 1 red bell pepper, diced
– 1 cup green beans, sliced
– 1 can (14 oz) diced tomatoes
– 4 cups low-sodium chicken broth
– 1 teaspoon dried thyme
– 1 teaspoon dried oregano
– Salt and pepper to taste
– 2 cups fresh spinach leaves
– Juice of 1 lemon
Instructions
1. Heat the olive oil in a large pot over medium heat. Add the chicken tenderloin pieces and cook until browned.
2. Add the onion, carrots, and celery to the pot. Sauté for about 5 minutes, or until the vegetables start to soften.
3. Stir in the garlic, zucchini, and red bell pepper; cook for another 3 minutes.
4. Add the green beans and diced tomatoes, including their juice, to the pot.
5. Pour in the chicken broth and season with thyme, oregano, salt, and pepper.
6. Bring the mixture to a boil, then reduce the heat to a simmer. Let it cook for about 20 minutes or until all the vegetables are tender.
7. Stir in the spinach leaves and let them wilt in the hot soup.
8. Add the lemon juice, give it a final stir, and adjust seasoning if necessary.