- 1 pound chicken thighs, boneless and skinless
- 2 cups carrots, chopped
- 2 cups celery, chopped
- 1 onion, diced
- 3 cloves garlic, minced
- 8 cups chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 cup green beans, trimmed and cut
- 1 cup peas, frozen
- Salt and pepper to taste
- 2 tablespoons olive oil
- Heat olive oil in a large pot over medium heat. Add the diced onions and garlic, sauté until soft.
- Add the chicken thighs, carrots, celery, thyme, and rosemary; cook for about 5 minutes.
- Pour in the chicken broth and bring to a boil.
- Reduce heat and simmer for 20 minutes.
- Add the green beans and peas; continue to simmer for another 10 minutes.
- Season with salt and pepper to taste, and serve hot.
Notes
- This soup can be made in advance and reheated.
- Add more vegetables according to your preference.
- Author: Souzan
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soups
- Method: stovetop
- Cuisine: American
- Diet: gluten-free