Chicken and White Bean Vegetable Soup

Prepare the chicken stock, drop in the chicken breast and let it simmer for 30 minutes. Once done, dice the chicken breast into small pieces, or better yet, shred it, and set aside for now.

Dice the onion, carrot, bell pepper, and zucchini into small cubes and sauté in vegetable oil until tender. Add them to the chicken stock.

Dice the potatoes. Add the potatoes to the broth and cook for about 10-15 minutes until tender.

Sauté the tomato paste and add it to the broth as well to give the soup even more depth and flavor.

Add the beans along with their canned tomato sauce, sprinkle in the Italian herbs, and season with salt and pepper to taste. Simmer for another 10 to 15 minutes until the vegetables are fully cooked.

Return the chicken breast to the pot and adjust the seasonings if needed.