Thyroid-Balancing Vegetable and Chicken Soup

A simple, flavorful soup that is perfect for a cold winter night. The chicken is cooked in a savory broth with vegetables, and the soup is seasoned with oregano and thyme. Serve with a side of crusty bread for a satisfying meal.

This soup is based on a recipe that I first learned from my grandmother. She was a great cook, and she always made the best soups. I remember sitting at her kitchen table, watching her cook, and being amazed by how she could turn simple ingredients into such delicious meals. This soup is a reminder of those happy times, and I hope you enjoy it as much as I do.

Prep time: 15 | Cook time: 60 | Serves: 4

Ingredients

• 1 pound boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme

Instructions

1. In a large pot or Dutch oven, heat the olive oil over medium heat.
2. Add the chicken breasts and cook until browned on all sides.
3. Add the onion, carrots, celery, garlic, oregano, and thyme.
4. Cook for 5 minutes, or until the vegetables are softened.
5. Add 8 cups of water or bone broth.
6. Bring to a boil, then reduce heat and simmer for 1 hour, or until the chicken is cooked through.
7. Remove the chicken from the pot and shred it.
8. Return the chicken to the pot and serve.

Why It Works

• The chicken is cooked in a flavorful broth, which gives the soup a rich, savory flavor.
• The vegetables add sweetness and texture to the soup.
• The oregano and thyme add a subtle herbal flavor to the soup.
• The soup is simmered for 1 hour, which allows the flavors to meld and develop.