This easy chicken and vegetable soup is easy and healthy. It's a great meal to meal prep for the week and feed to the whole family.
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GET THE RECIPE
Season the chicken breasts with salt and pepper and set aside. Into a large stock pot add olive oil and turn to medium-high heat. Add the chicken breasts and sear, 2 minutes per side, then remove to a bowl or plate.
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Turn the heat to medium and add the chopped onion, carrot, celery, fennel. Cook for 8-12 minutes, stirring occasionally, until vegetables are softened and more caramelized.
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Add the minced garlic, salt, pepper, dried oregano and bay leaves and cook 1-2 minutes until fragrant.
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Add the chopped tomatoes and their juices and rinsed beans. Stir in the chicken stock paste and cook for 1-2 minutes. Add the water and stir. Bring to a simmer over medium-high heat.
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Once simmering, add the chicken breasts and then turn to medium-low, keep at a simmer and cook for 15-20 minutes, lid on the pot part of the way, until the chicken breasts are cooked. Stir occasionally.
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Once chicken is cooked, remove chicken from pot, shred with forks or cut into bite-sized pieces and add back to the pot. Squeeze in the juice of half a lemon and stir. Taste and season with more salt and pepper if desired.
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Serve as-is or with a scoop of cooked orzo pasta. Top with crumbled feta cheese and minced fresh parsley and another squeeze of lemon if desired.
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