Nourishing Chicken and Vegetable Soup

This nourishing chicken and vegetable soup is the perfect comfort food for a cold day. It's simple to make, and it's packed with flavor. The chicken is cooked until it's fall-off-the-bone tender, and the vegetables are soft and flavorful. The broth is rich and flavorful, and it's seasoned with just the right amount of herbs and spices.

This soup is based on a recipe that I learned from my grandmother. She used to make it for me when I was sick, and it always made me feel better. I've adapted her recipe over the years, and I think it's even better than the original. I've added more vegetables to make it more nutritious, and I've also added some herbs and spices to give it more flavor. I hope you enjoy this soup 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
• 4 cups chicken broth
• 1 cup water
• 1 teaspoon dried oregano
• 1/2 teaspoon salt

Instructions

1. In a large pot or Dutch oven over medium heat, heat the olive oil.
2. Add the chicken breasts and cook for 5-7 minutes per side, or until browned.
3. Add the onion, carrots, and celery and cook for 5 minutes, or until softened.
4. Add the chicken broth, water, oregano, and salt and bring to a boil.
5. Reduce heat to low and simmer for 1 hour, or until the chicken is cooked through.
6. Remove the chicken from the pot and shred it.
7. Return the shredded chicken to the pot and serve.
8. Enjoy!

Why It Works

• The chicken is cooked until it's fall-off-the-bone tender, which makes it easy to eat and digest.
• The vegetables are soft and flavorful, and they add a lot of nutrients to the soup.
• The broth is rich and flavorful, and it's seasoned with just the right amount of herbs and spices.
• This soup is easy to make, and it's a great way to use up leftover chicken.