Hearty Chicken Vegetable Soup
Sautéing onion and thyme in butter gives this chicken vegetable soup recipe a wonderful earthy richness. Loaded with veggies and chicken, it's a delicious and satisfying meal that takes the chill out of even the coldest nights. It's so easy to make and clean-up is a breeze since it's all made in the same pot.
Ingredients
1 tablespoon butter
1 medium onion, chopped (about 1/2 cup)
0.5 teaspoon dried thyme, crushed
0.25 teaspoon garlic powder or 1 clove garlic, minced
5 cups Swanson® Chicken Broth
2 cups frozen whole kernel corn
2 cups frozen cut green beans
1 cup diced tomato
2.5 cups diced boneless, skinless chicken breasts, cooked
1 medium onion, chopped (about 1/2 cup)
0.5 teaspoon dried thyme, crushed
0.25 teaspoon garlic powder or 1 clove garlic, minced
5 cups Swanson® Chicken Broth
2 cups frozen whole kernel corn
2 cups frozen cut green beans
1 cup diced tomato
2.5 cups diced boneless, skinless chicken breasts, cooked
Instructions
Heat the butter in a 6-quart saucepot over medium-high heat. Add the onion, thyme and garlic powder and cook until the onion is tender.
Stir the broth, corn, green beans and tomatoes in the saucepot and heat to a boil. Reduce the heat to low. Cook for 5 minutes or until the vegetables are tender-crisp.
Stir in the chicken and cook until the mixture is hot. Season to taste.
Stir the broth, corn, green beans and tomatoes in the saucepot and heat to a boil. Reduce the heat to low. Cook for 5 minutes or until the vegetables are tender-crisp.
Stir in the chicken and cook until the mixture is hot. Season to taste.
Hearty Chicken Vegetable Soup
Sautéing onion and thyme in butter gives this chicken vegetable soup recipe a wonderful earthy richness. Loaded with veggies and chicken, it's a delicious and satisfying meal that ...
Directions
Print
Heat the butter in a 6-quart saucepot over medium-high heat. Add the onion, thyme and garlic powder and cook until the onion is tender.Stir the broth, corn, green beans and tomatoes in the saucepot and heat to a boil. Reduce the heat to low. Cook for 5 minutes or until the vegetables are tender-crisp.Stir in the chicken and cook until the mixture is hot. Season to taste.
Ingredients
1 tablespoon butter1 medium onion, chopped (about 1/2 cup)0.5 teaspoon dried thyme, crushed0.25 teaspoon garlic powder or 1 clove garlic, minced5 cups Swanson® Chicken Broth2 cups frozen whole kernel corn2 cups frozen cut green beans1 cup diced tomato2.5 cups diced boneless, skinless chicken breasts, cooked
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