Description
A comforting and hearty chicken vegetable soup perfect for any meal.
Ingredients
Scale
- 1 cup onion (diced)
- 3 cloves garlic (minced)
- 4 cups chicken broth (low-sodium)
- 2 cups shredded cooked chicken (preferably rotisserie)
- 3 cups mixed vegetables (carrots and celery, diced)
Instructions
- Heat a drizzle of olive oil in a large pot over medium heat. Sauté diced onion until translucent, about 5 minutes.
- Stir in minced garlic, diced carrots, and diced celery; cook for an additional 4-5 minutes until fragrant.
- Pour chicken broth into the pot, then add shredded chicken; bring to a simmer for 20 minutes.
- Season with salt, pepper, and fresh thyme. Serve hot with a squeeze of lemon juice.
Notes
- This soup can be stored in the refrigerator for up to 3 days.
- Feel free to add other vegetables as desired.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 2g
- Sodium: 500mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg