Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 3 carrots, diced
- 3 celery stalks, diced
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 4 cups chicken broth
- 2 cooked chicken breasts, shredded
- 1 can diced tomatoes (14 oz)
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onion, garlic, carrots, and celery; sauté until vegetables are tender.
- Stir in thyme and oregano; cook for 1 minute.
- Add chicken broth, diced tomatoes, salt, and pepper; bring to a boil.
- Reduce heat and simmer for 15 minutes.
- Stir in shredded chicken; cook for an additional 5 minutes.
- Garnish with chopped parsley before serving.
Notes
- You can add spinach or kale for extra greens.
- Use homemade chicken broth for richer flavor.
- Adjust seasoning to taste.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: Italian
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 250 kcal Kcal
- Sugar: 8 g
- Sodium: 850 mg
- Fat: 10 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 4 g
- Protein: 20 g
- Cholesterol: 55 mg