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.
cost per recipe: $10.31
The price is determined by the national average.
medium onion, chopped (about 1/2 cup)
teaspoon dried thyme, crushed
teaspoon garlic powder or 1 clove garlic, minced
cups Swanson® Chicken Broth or Swanson® Organic Chicken Broth or Swanson® Natural Goodness® Chicken Broth
cups frozen whole kernel corn
cups frozen cut green beans
cup diced tomato
cups diced boneless, skinless chicken breasts, cooked
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.
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.
Stir in the chicken and cook until the mixture is hot. Season to taste.