Chicken and Vegetable Soup with Whole Wheat Bread

Ingredients

• Chicken breast 6 oz
• Mixed vegetables (carrots, celery, onion) 2 cups
• Chicken broth 2 cups
• Whole wheat bread 2 slices
• Olive oil 1 tablespoon
• Salt to taste
• Black pepper to taste
• Garlic 1 clove
• Fresh parsley 1 tablespoon

Method

1. Prepare Ingredients. Wash and chop the mixed vegetables (carrots, celery, onion) into small, even pieces. Mince the garlic if using. Pat the chicken breast dry with paper towels and cut it into bite-sized cubes for even cooking.
   Tip: Cutting vegetables uniformly helps them cook evenly.
2. Sauté Vegetables. Heat 1 tablespoon of olive oil in a large pot over medium heat. Add the chopped onion, carrots, celery, and minced garlic. Cook, stirring occasionally, for about 5-7 minutes until the vegetables soften and the onion becomes translucent.
   Tip: Stir frequently to prevent garlic from burning and becoming bitter.
3. Add Chicken and Broth. Add the cubed chicken breast to the pot with the sautéed vegetables. Stir for 2 minutes to lightly brown the chicken. Then, pour in 2 cups of chicken broth. Increase the heat to bring the mixture to a gentle boil.
   Tip: Browning the chicken adds extra flavor to the soup.
4. Simmer the Soup. Once boiling, reduce the heat to low and cover the pot. Let the soup simmer gently for 20 minutes, stirring occasionally. This allows the chicken to cook through and the flavors to meld together.
   Tip: Simmering gently prevents the chicken from becoming tough.
5. Season and Serve. Taste the soup and season with salt and black pepper as desired. Ladle the hot soup into bowls. Garnish with chopped fresh parsley if using. Serve immediately with 2 slices of whole wheat bread on the side, toasted if preferred.
   Tip: To toast bread, place slices in a toaster or under a broiler for 1-2 minutes until golden.

Pro tips

• Use low sodium chicken broth to better control the salt level in your soup.
• For a creamier texture, blend a portion of the soup and stir it back in before serving.