Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 pound cooked chicken breast, shredded
- 6 cups chicken broth
- 1 can (14.5 oz) diced tomatoes
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- Fresh parsley, chopped for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped onion and garlic; sauté until fragrant.
- Stir in diced carrots and celery; cook for about 5 minutes until vegetables begin to soften.
- Add cooked chicken, chicken broth, diced tomatoes, oregano, basil, salt, and pepper. Bring to a boil.
- Reduce heat and simmer for 20 minutes to let flavors meld.
- Garnish with chopped parsley before serving. Enjoy warm with crusty bread.
Notes
- You can substitute cooked turkey or store-bought rotisserie chicken for convenience.
- Adjust herbs to taste for a more aromatic soup.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: Italian
- Diet: Comfort Food
Nutrition
- Serving Size: 1 bowl
- Calories: 250 Kcal
- Sugar: 6g
- Sodium: 850mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 60mg