Easy Chicken Soup
40 minutes to prepare serves 6
3 cups cooked chicken or turkey, diced
1 cup baby carrots or 1 large carrot, diced
1 large Russet potato, peeled and cubed
1/2 pound fresh green beans or frozen (thawed)
1/2 cup onion, diced
2 garlic cloves, finely chopped
1 tablespoon unsalted butter
6 cups low-sodium chicken broth
2 medium celery stalks, diced
1 teaspoon dried sage
1 bay leaf
1 teaspoon dried thyme
Salt and pepper, to taste
Melt butter in a large soup pot over medium heat. Sauté onion 3 to 5 minutes, until soft. Add garlic, and continue cooking until fragrant.
Add broth to pot. Stir in chicken and vegetables. Season with sage and thyme. Add bay leaf.
Bring soup to just boiling. Reduce heat to medium-low. Simmer for 20 minutes or until vegetables are tender.
Remove bay leaf. Season with salt and pepper, to taste, before serving.