Description
A comforting chicken soup made with tender chicken breasts and fresh vegetables.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 4 cloves fresh garlic, minced
- 3 medium carrots, chopped
- 2 celery stalks, chopped
- 4 cups low-sodium chicken broth
- 1 tsp dried thyme
- 2 bay leaves
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions
- Chop the carrots and celery into bite-sized pieces and mince the garlic.
- In a large pot over medium heat, heat olive oil. Add carrots and celery; sauté for about 5 minutes until softened. Add garlic and cook for an additional minute until fragrant.
- Place chicken breasts on top of the sautéed veggies. Season with salt, pepper, thyme, and bay leaves.
- Cover everything with chicken broth. Bring to a boil, then reduce heat and simmer for about 20 minutes.
- Once chicken reaches an internal temperature of 165°F (75°C), remove it from the pot. Shred the chicken using two forks and return it to the pot. Adjust seasoning if needed.
- Ladle soup into bowls, garnish with parsley if desired, and enjoy!
Notes
- For added flavor, use fresh herbs if available.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 2g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg