Description
A delightful blend of tender chicken and vibrant vegetables that warms your soul on chilly evenings.
Ingredients
Scale
- 2–3 boneless, skinless chicken breasts
- 2 cups fresh carrots, chopped
- 2 cups celery, chopped
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 6 cups low-sodium chicken broth
- 1 tsp dried thyme
- 1–2 bay leaves
- Salt and pepper to taste
Instructions
- Chop the carrots, celery, onion, and garlic.
- In a large pot over medium heat, add a splash of olive oil. Sauté the chopped onion and garlic for about 3 minutes until soft and fragrant.
- Place the chicken breasts in the pot along with the chopped carrots and celery. Pour in enough chicken broth to cover everything comfortably.
- Sprinkle in dried thyme, add bay leaves, and season generously with salt and pepper. Bring to a gentle simmer.
- Allow the soup to bubble for about 30 minutes or until the chicken is cooked through.
- Carefully remove the chicken breasts from the pot. Shred them using two forks before returning them to the soup.
- Ladle into bowls and savor this comforting dish.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 250
- Sugar: 3g
- Sodium: 350mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 75mg