Description
A comforting and nourishing chicken soup filled with vibrant vegetables and fragrant herbs, perfect for chilly evenings.
Ingredients
Scale
- 1 lb chicken breast
- 4 cups chicken broth
- 2 cups carrots, chopped
- 2 cups celery, chopped
- 1 onion, diced
- 3 cloves garlic, minced
- 1 tsp thyme
- 1 tsp rosemary
- Salt and pepper to taste
- 2 cups spinach or kale
Instructions
- Heat some olive oil in a large pot or Dutch oven over medium heat, letting the oil shimmer.
- Add the diced onion and minced garlic, stirring occasionally until fragrant and golden.
- Introduce the chicken breast, searing it for about 5 minutes until golden brown.
- Pour in the chicken broth, stirring gently and bring it to a boil.
- Stir in the chopped carrots, celery, thyme, and rosemary.
- Reduce the heat and let the soup simmer for 20-30 minutes.
- Remove the chicken, shred it, and return it to the pot.
- Add the spinach or kale, allowing it to wilt for a couple of minutes.
- Taste and season with salt and pepper as desired, then serve warm.
Notes
For extra flavor, make the soup ahead of time. It tastes even better the next day. Feel free to customize with different vegetables.
Nutrition
- Serving Size: 1 bowl
- Calories: 300
- Sugar: 4g
- Sodium: 600mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 70mg