Sautéing onion and thyme in butter gives this chicken vegetable soup recipe a wonderful earthy richness. Loaded with veggies and chicken, it's a delicious and satisfying meal that takes the chill out of even the coldest nights. It's so easy to make and clean-up is a breeze since it's all made in the same pot.
Ingredients
- 1 tablespoon butter
- 1 medium onion, chopped (about 1/2 cup)
- 1/2 teaspoon dried thyme, crushed
- 1/4 teaspoon garlic powder or 1 clove garlic, minced
- 5 cups Swanson® Chicken Broth or Organic 100% Natural Chicken Broth or Natural Goodness Lower Sodium Chicken Broth
- 2 cups frozen whole kernel corn
- 2 cups frozen cut green beans
- 1 cup diced tomato
- 2 1/2 cups diced boneless, skinless chicken breasts, cooked
Instructions
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Step 1
Heat the butter in a 6-quart saucepot over medium-high heat. Add the onion, thyme and garlic powder and cook until the onion is tender.
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Step 2
Stir the broth, corn, green beans and tomatoes in the saucepot and heat to a boil. Reduce the heat to low. Cook for 5 minutes or until the vegetables are tender-crisp.
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Step 3
Stir in the chicken and cook until the mixture is hot. Season to taste.
