Ingredients
Scale
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 3 carrots, sliced
- 2 celery stalks, sliced
- 1 pound cooked chicken breast, shredded
- 6 cups chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 1 cup kale or spinach, chopped
- Grated Parmesan cheese for topping
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped onion and cook until translucent.
- Add minced garlic, sliced carrots, and celery, cook for 5 minutes until vegetables start to soften.
- Pour in chicken broth, add shredded chicken, thyme, oregano, salt, and pepper. Bring to a boil.
- Reduce heat and simmer for 20 minutes, allowing flavors to meld.
- Add chopped kale or spinach, cook for another 5 minutes until wilted.
- Serve hot, topped with grated Parmesan cheese and fresh herbs.
Notes
- You can substitute cooked turkey or vegan chicken for a different protein option.
- For extra flavor, add a squeeze of lemon or a dash of hot sauce before serving.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: Italian
- Diet: Comfort Food
Nutrition
- Serving Size: 1 bowl
- Calories: 220 Kcal
- Sugar: 6g
- Sodium: 650mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 55mg