Hearty Chicken Vegetable Soup

• 1 lb boneless, skinless chicken breasts, diced
• 8 cups low-sodium chicken broth
• 2 cups diced tomatoes, canned or fresh
• 1 cup chopped carrots
• 1 cup chopped celery
• 1 cup diced onions
• 1 cup chopped green beans
• 1 cup corn kernels (fresh, canned, or frozen)
• 1 cup chopped zucchini
• 3 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 teaspoon paprika
• Salt and pepper to taste
• 2 tablespoons olive oil
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add diced onions and minced garlic, sautéing until fragrant and translucent, about 2-3 minutes.
2. Add diced chicken breasts to the pot, season with salt, pepper, dried thyme, dried oregano, and paprika. Cook until the chicken is browned on all sides, approximately 5-7 minutes.
3. Pour in low-sodium chicken broth, stirring well to incorporate the flavors. Bring the mixture to a gentle boil.
4. Once the soup is boiling, reduce the heat to low and let it simmer uncovered for 10 minutes, allowing the flavors to meld together.
5. Add chopped carrots, celery, green beans, corn kernels, chopped zucchini, and diced tomatoes to the pot. Stir well to combine.
6. Cover the pot and simmer the soup over low heat for an additional 15-20 minutes, or until the vegetables are tender and the flavors have intensified.
7. Taste the soup and adjust seasoning with salt and pepper if needed.
8. Once the soup is ready, ladle it into bowls and garnish with fresh parsley for a pop of color and freshness.

Nutritional Information (per serving):