Ingredients
Scale
- 1 lb chicken breasts, cubed
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 carrots, sliced
- 3 celery stalks, sliced
- 3 garlic cloves, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 6 cups chicken broth
- 1 cup chopped kale or spinach
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Sauté chicken until browned and cooked through. Remove and set aside.
- In the same pot, add onions, carrots, and celery. Cook until vegetables are tender, about 5 minutes.
- Add garlic, thyme, basil, salt, and pepper. Cook for 1 minute until fragrant.
- Pour in chicken broth and bring to a boil. Reduce heat and simmer for 15 minutes.
- Return cooked chicken to the pot, add kale or spinach, and cook for another 5 minutes until greens are wilted.
- Taste and adjust seasoning. Garnish with fresh parsley before serving.
Notes
- This soup is great for boosting immunity and can be stored in the refrigerator for up to 3 days.
- You can add a squeeze of lemon for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: Italian
- Diet: Gluten-Free, Healthy
Nutrition
- Serving Size: 1 bowl
- Calories: 220 Kcal
- Sugar: 5g
- Sodium: 800mg
- Fat: 8g
- Saturated Fat: 1.5g
- Unsaturated Fat: 6.5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 70mg