{
 "@context": "https://schema.org",
 "@type": "Recipe",
 "author": {
  "@type": "Organization",
  "name": "asharedpalate.com"
 },
 "name": "Chicken and Vegetable Soup",
 "description": "A brothy chicken soup with potatoes, carrots, green beans and tomatoes, a dinner that freezes well, at about 400 mg sodium a serving.",
 "recipeYield": "6 servings",
 "totalTime": "PT1H",
 "recipeCategory": "Dinner",
 "recipeIngredient": [
  "1 tbsp olive oil (14 g)",
  "1 large onion, chopped (about 1½ cups, 200 g)",
  "3 celery ribs, sliced (150 g)",
  "3 carrots, sliced into rounds (190 g)",
  "2 medium red potatoes, scrubbed and diced ½ in (about 2 cups, 300 g)",
  "1 tsp garlic powder",
  "1 tsp dried thyme",
  "½ tsp dried rosemary, crushed",
  "6 cups low-sodium chicken broth (1,440 g)",
  "2 cups water",
  "1 can (14.5 oz) no-salt-added diced tomatoes (411 g)",
  "1 cup green beans, cut in 1-in pieces (110 g)",
  "2 bay leaves",
  "1½ lb boneless skinless chicken breast (680 g)",
  "½ tsp salt",
  "¼ tsp black pepper",
  "1 cup frozen peas (140 g)",
  "1 tbsp cider vinegar (15 g)",
  "2 tbsp chopped fresh parsley (8 g)"
 ],
 "recipeInstructions": [
  {
   "@type": "HowToStep",
   "text": "Heat the oil in a large pot over medium heat. Cook the onion, celery and carrots for 6 minutes, until the onion is soft."
  },
  {
   "@type": "HowToStep",
   "text": "Stir in the garlic powder, thyme and rosemary for 30 seconds."
  },
  {
   "@type": "HowToStep",
   "text": "Add the potatoes, broth, water, tomatoes with their juice, green beans, bay leaves, salt and pepper. Nestle the chicken in the liquid."
  },
  {
   "@type": "HowToStep",
   "text": "Bring to a boil, then turn it down to a gentle simmer and cover. At 5,300 ft give it 25 to 30 minutes, until the thickest part of the chicken reads 165 °F and the potatoes are tender."
  },
  {
   "@type": "HowToStep",
   "text": "Lift the chicken onto a board and let it cool 5 minutes. Shred it with two forks and stir it back in."
  },
  {
   "@type": "HowToStep",
   "text": "Add the peas and simmer 5 minutes more. Fish out the bay leaves, then stir in the vinegar and parsley."
  },
  {
   "@type": "HowToStep",
   "text": "Cool leftovers no more than 2 hours, then refrigerate. Reheat each serving to a boil."
  }
 ],
 "nutrition": {
  "@type": "NutritionInformation",
  "servingSize": "1 of 6",
  "calories": "298 kcal",
  "proteinContent": "34.3 g",
  "carbohydrateContent": "25.3 g",
  "fatContent": "7.3 g",
  "saturatedFatContent": "1.5 g",
  "sugarContent": "at least 7.8 g (1 row carries no value)",
  "sodiumContent": "404 mg",
  "fiberContent": "5.8 g"
 },
 "image": "https://asharedpalate.com/assets/scenes/chicken-vegetable-soup.jpg",
 "imageAlt": "Brothy chicken soup with shredded chicken, potatoes, carrots, celery, green beans, tomatoes and peas, parsley stirred in, in a bowl",
 "url": "https://asharedpalate.com/chicken-vegetable-soup"
}