Fiber-Boost Chicken Soup

Ingredients

2 tablespoons olive oil
1 onion, chopped
2 cups carrots, chopped (about 4 carrots)
2 celery stalks, chopped
5 garlic cloves, minced
2 bay leaves
1/2 teaspoon dried thyme
1 pound chicken breasts
8 cups chicken stock
2 cups blended tomatoes or canned tomatoes
2 cups green beans, chopped
2 cups garbanzo beans (cooked or canned, rinsed and drained)
Salt and pepper, to taste

Sourdough bread loaf, for serving

Instructions

Heat olive oil in a large pot over medium heat. Add the onion, carrots, and celery, and cook until softened, about 5–7 minutes.

Stir in the garlic, bay leaves, and thyme, and cook for 1–2 minutes until fragrant.

Add the chicken stock, blended tomatoes, 1 tablespoon salt, and 1 teaspoon pepper. Adjust seasoning to taste.

Add the chicken breasts, ensuring they are fully submerged. Bring to a simmer, partially cover, and cook for about 15 minutes, or until the chicken is fully cooked.

Add the green beans and simmer for an additional 5 minutes.

Remove the chicken, shred it, and return it to the pot. Stir in the garbanzo beans and heat through.

Serve warm with sourdough bread for a complete meal.