Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 carrots, sliced
- 3 celery stalks, sliced
- 6 cups chicken broth
- 2 cups cooked chicken, shredded
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- Fresh parsley, chopped for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped onion and cook until translucent, about 5 minutes.
- Add minced garlic, sliced carrots, and celery; cook for another 5 minutes.
- Pour in chicken broth and bring to a boil. Reduce heat and simmer for 15 minutes.
- Add shredded cooked chicken, thyme, rosemary, salt, and pepper. Simmer for another 10 minutes to combine flavors.
- Taste and adjust seasoning as needed. Garnish with chopped parsley before serving.
Notes
- Soy or gluten-free variations can be prepared using respective broths and seasonings.
- For extra flavor, add a splash of lemon juice or use homemade broth.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Method: Stovetop
- Cuisine: Italian
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl (roughly 350g)
- Calories: 210 Kcal
- Sugar: 4g
- Sodium: 820mg
- Fat: 9g
- Saturated Fat: 1.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 55mg