Ingredients
Scale
- 2 cups shredded rotisserie chicken
- 1 cup chopped carrots
- 1 cup chopped celery
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 6 cups low-sodium chicken broth
- 1 tsp dried thyme (or 2 tsp fresh)
- Juice of 1 lemon
- 2 tbsp chopped fresh parsley (for garnish)
- Salt and pepper to taste
Instructions
- Shred the rotisserie chicken into bite-sized pieces.
- In a large pot over medium heat, sauté the diced onion and minced garlic in a splash of olive oil until fragrant and translucent (about 3-4 minutes).
- Add the chopped carrots and celery, stirring for an additional 2 minutes before pouring in the chicken broth.
- Stir in the shredded chicken, thyme, salt, and pepper. Bring to a gentle boil, then reduce heat and let it simmer for about 20 minutes.
- Just before serving, stir in freshly squeezed lemon juice and sprinkle with chopped parsley.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 250
- Sugar: 3g
- Sodium: 800mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 75mg