Description
A delightful, hearty chicken soup packed with tender chicken, savory vegetables, and aromatic spices—perfect for any time of the year.
Ingredients
Scale
- 2 chicken breasts
- 1 tablespoon olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken broth
- 2 carrots, sliced
- 2 celery stalks, sliced
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- In a large pot, heat the olive oil over medium heat. Add the chopped onions and minced garlic, and sauté until fragrant, about 3-4 minutes.
- Add the chicken breasts to the pot and cook until browned on both sides, roughly 4-5 minutes per side.
- Pour in the chicken broth and add the sliced carrots, celery, dried thyme, oregano, salt, and pepper. Stir to combine.
- Bring the mixture to a boil, then reduce the heat and let it simmer for about 20 minutes or until the chicken is cooked through and tender.
- Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the soup and stir well.
- Serve hot, garnished with fresh parsley.
Notes
Pairs well with crusty bread or a simple side salad. Can be frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 480mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg