Ingredients
- 2 pounds chicken breast, skinless, boneless
- 4 cups water
- 1/2 tsp dried thyme leaves
- 1 bay leaf
- 4 cloves garlic, crushed or chopped
- 3 celery sticks, cut into bite-sized pieces
- 4 large carrots, sliced
- 1 large yellow onion, chopped
- 28 ounces petite diced canned tomatoes, no salt added, undrained
- 16 ounces frozen lima beans
- 1 can (14-ounces) corn, drained and rinsed
- 4 cups chicken broth
- 1 tsp coarse black pepper
- 1/2 tsp Sriracha or other hot sauce
Instructions
- Combine the first 4 ingredients (chicken through bay leaf) in a large Dutch oven or pot. Bring the contents to a gentle boil. Cover, reduce the heat and simmer until the chicken is cooked though, about 20 minutes.
- Place the cooked chicken on a plate and allow it to cool briefly. Remove the bay leaf and discard. Once the chicken is cool enough to handle, shred it and return it to the pot.
- Add the remaining ingredients. Stir well. Bring to a boil. Cover, reduce heat and simmer for at least one hour.
- Taste and adjust seasonings.
Nutrition
Serving: 1.5 cups | Calories: 195kcal | Carbohydrates: 20g | Protein: 22g | Fat: 2g | Saturated Fat: 0.8g | Trans Fat: 0g | Cholesterol: 55mg | Sodium: 435mg | Fiber: 5g