Description
A wholesome and comforting chicken soup that nurtures the body and soul, perfect for chilly evenings.
Ingredients
Scale
- 1 lb boneless, skinless chicken breast
- 4 cups low-sodium chicken broth
- 2 medium carrots, diced
- 2 stalks celery, diced
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 cup kale or spinach, chopped
- 1 tablespoon olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Juice of 1 lemon
Instructions
- Prepare your ingredients by chopping the onions, carrots, and celery, and mincing the garlic. Cut the chicken into cubes if desired.
- Heat olive oil in a large pot over medium heat. Add diced onions and sauté until translucent, about 3 minutes. Add garlic, carrots, and celery, stirring for another 5 minutes.
- Add chicken breast to the pot along with the chicken broth, thyme, and oregano. Bring to a gentle boil and simmer for about 20 minutes, or until the chicken is cooked through. Skim any foam off the top for a clearer broth.
- Remove the chicken from the pot, shred it with two forks, then return it to the broth along with chopped kale or spinach. Squeeze lemon juice into the soup and stir well. Add salt and pepper to taste.
- Ladle the soup into bowls and garnish as desired. Serve with crusty bread on the side for dipping.
Notes
Leftovers can be refrigerated for up to 4 days or frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg