Ingredients
Scale
- 2 cups shredded rotisserie chicken
- 2 medium carrots, diced
- 2 stalks celery, diced
- 1 medium yellow onion, chopped
- 3 cloves garlic, minced
- 6 cups low-sodium chicken broth
- 1 tsp dried thyme
- Salt and black pepper to taste
- 1/4 cup fresh parsley, chopped
Instructions
- Prep the Veggies: Chop carrots, celery, onion, and garlic into uniform pieces.
- Sauté Your Aromatics: In a large pot over medium heat, add olive oil and sauté onion, carrots, and celery until softened (about 5 minutes).
- Add Garlic & Chicken: Stir in minced garlic and shredded rotisserie chicken; mix well.
- Pour in the Broth: Add chicken broth and bring to a gentle boil.
- Season & Simmer: Stir in thyme, salt, and pepper; reduce heat and simmer for 20 minutes.
- Add Fresh Herbs & Serve: Mix in parsley just before serving. Ladle into bowls and enjoy!
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (350g)
- Calories: 290
- Sugar: 3g
- Sodium: 680mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 24g
- Cholesterol: 80mg