Chicken and Vegetable Soup


  • 1 Tablespoon olive oil
  • 1 pound chicken breasts (skinless, boneless)
  • 2 carrot(s) (diced)
  • 3 stalks celery (diced)
  • 1 cup mushrooms (diced)
  • 32 ounces chicken broth (fat-free, reduced-sodium)
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon dried thyme


  • Add the oil to a large soup pot or dutch oven and heat over medium-high heat. Add the chicken and sear for 4 minutes on each side. Remove the chicken from the pan and set aside.
  • Add the carrots, celery, and mushrooms to the same pot and sauté over medium-high heat for 5 minutes.
  • Add the remaining ingredients and add the chicken back to the pot. Bring to a boil; reduce the heat and simmer for
    45 minutes.
  • Remove the chicken from the pot and shred or cut up. Add the chicken back to the pot; stir.
  • If desired, you can serve over some brown or wild rice.