This Chicken Vegetable Soup is ultra-comforting and packed with healthy vegetables. The flavor reminds me of Chicken Noodle Soup, just without the white pasta! It's perfect for those following a Paleo or Whole30 plan, or for those looking for a low-carb meal idea.
1poundorganic boneless chicken breasts, cut into 1-inch chunks
2large carrots, chopped (about 1 cup)
3celery stalks, chopped (about 1 cup)
1cupfresh or frozen green beans, chopped into 1-inch pieces
4sprigs of fresh thyme(or 1 teaspoon dried thyme)
2-3teaspoonsfine sea salt
freshly ground black pepper
In a large stockpot, melt the coconut oil over medium heat and gently saute the onion, garlic, and chicken for about 5 minutes, until the onion is tender and the chicken is starting to lose its pink color.
Add in the carrots, celery and green beans, thyme, 2 teaspoons of salt, a few grinds of black 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.
Season with additional salt (I usually add another teaspoon) and pepper to taste, and serve warm. Leftover soup can be stored in an airtight container in the fridge for up to a week.
*For those of you who would rather avoid chicken, try using cubed squash or sweet potatoes instead!