Description
Warm up your winter evenings with a hearty and delicious Tenderloin and Vegetable Soup. A perfect blend of flavors and nourishment, this soup is an ideal dish for any day of your own personal soup advent calendar. Dive into a bowl of comfort and enjoy every spoonful!
Ingredients
– 1 pound chicken tenderloin, cubed
– 2 tablespoons olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 3 carrots, sliced
– 2 celery stalks, chopped
– 1 bell pepper, diced
– 1 zucchini, sliced
– 4 cups chicken broth
– 1 can (14.5 oz) diced tomatoes
– 1 teaspoon dried thyme
– 1 teaspoon dried oregano
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions
1. Heat olive oil in a large pot over medium heat. Add the chicken tenderloin pieces and cook until browned on all sides. Remove the chicken and set aside.
2. In the same pot, add the onion and garlic. Sauté for 2-3 minutes until the onion becomes translucent.
3. Add the carrots, celery, bell pepper, and zucchini to the pot. Cook for 5 minutes, stirring occasionally.
4. Pour in the chicken broth and diced tomatoes. Return the chicken tenderloin to the pot.
5. Add dried thyme, oregano, salt, and pepper. Stir well to combine.
6. Bring the soup to a boil, then reduce the heat and let it simmer for 20-25 minutes or until the vegetables are tender.
7. Taste and adjust seasoning if necessary.
8. Serve hot, garnished with fresh parsley if desired.