Ingredients
Scale
- 1 pound of chicken breast, cooked and shredded
- 4 cups of chicken broth
- 2 cups of mixed fresh vegetables (carrots, celery, and peas)
- 1 onion, diced
- 2 cloves of garlic, minced
- Salt and pepper to taste
- 1 tablespoon of olive oil
- 1 teaspoon of dried thyme
- 1 bay leaf
Instructions
- In a large pot, heat the olive oil over medium heat.
- Add the diced onion and minced garlic, sauté until the onion is translucent.
- Add the mixed vegetables and cook for about 5 minutes.
- Pour in the chicken broth and bring to a simmer.
- Stir in the shredded chicken, thyme, bay leaf, salt, and pepper.
- Let the soup simmer for 20 minutes.
- Remove the bay leaf before serving. Enjoy your light chicken soup!
Notes
Serve hot with crusty bread or crackers, and garnish with fresh herbs like parsley for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 3g
- Sodium: 600mg
- Fat: 8g
- Saturated Fat: 1.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 70mg