Description
A nourishing chicken soup loaded with tender chicken, vibrant vegetables, and a flavorful broth, perfect for chilly nights.
Ingredients
Scale
- 1 lb chicken breast, shredded
- 4 cups chicken broth
- 2 cups carrots, chopped
- 1 cup celery, chopped
- 1 cup onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon thyme
- Salt and pepper to taste
- 2 cups kale or spinach (optional)
Instructions
- Heat a splash of olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, sauté until softened, about 5 to 7 minutes.
- Incorporate the chopped carrots and celery, stirring frequently until tender.
- Add the shredded chicken, chicken broth, thyme, salt, and pepper to the pot. Stir well and bring to a boil.
- Reduce the heat to low and cover, letting it simmer for 20 to 25 minutes.
- Stir in the kale or spinach during the last 5 minutes of cooking.
- Serve warm in bowls, optionally topping with fresh herbs or crusty bread.
Notes
Prepare the soup in advance and store in an airtight container; it keeps well for up to three days in the refrigerator or three months in the freezer.
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 3g
- Sodium: 600mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 70mg