Ingredients
Scale
- 2 tbsp olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 lb cooked chicken breast, shredded
- 6 cups chicken broth
- 1 can diced tomatoes
- 1 tsp dried oregano
- 1 tsp dried basil
- Salt and pepper to taste
- Fresh parsley and grated Parmesan for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped onion and sauté until translucent.
- Add minced garlic and cook for another minute.
- Stir in diced carrots and celery, cook until vegetables are slightly tender.
- Add shredded chicken, chicken broth, diced tomatoes, oregano, basil, salt, and pepper.
- Bring the soup to a boil, then reduce heat and simmer for 20 minutes.
- Garnish with fresh parsley and grated Parmesan before serving.
Notes
For a more hearty version, add cooked pasta or cannellini beans. Adjust seasoning to taste. Ideal for immune boosting and comfort.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: Italian
- Diet: Healthy, Gluten-Free Option
Nutrition
- Serving Size: 1 bowl (about 350g)
- Calories: 220 Kcal
- Sugar: 6g
- Sodium: 700mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 60mg