Ingredients
Chicken and Broth
- 2 pieces poached chicken breasts, shredded You can use rotisserie chicken as a substitute.
- 4 cups chicken broth Homemade broth enhances the flavor.
Vegetables
- 2 pieces carrots, diced
- 2 pieces celery stalks, diced
- 1 pieces onion, chopped
- 2 cloves garlic, minced
- 1 cup green beans, chopped
- 1 cup peas
Seasonings
- 1 teaspoon dried thyme
- 1 teaspoon salt Adjust based on your taste.
- 1/2 teaspoon black pepper
Garnish
- to taste fresh parsley, chopped Adds flavor and a pop of color.
Method
Preparation
- In a large pot, heat a little oil over medium heat. Add onion and garlic, and sauté until translucent.
- Add carrots, celery, and green beans, cooking for about 5 minutes.
Cooking
- Pour in the chicken broth and bring it to a simmer.
- Add the shredded chicken, peas, thyme, salt, and black pepper.
- Let it cook for about 10-15 minutes until the vegetables are tender.
Serving
- Serve hot, garnished with fresh parsley.
Nutrition
Serving: 1gCalories: 250kcalCarbohydrates: 20gProtein: 30gFat: 5gSaturated Fat: 1gSodium: 800mgFiber: 3gSugar: 4g
Notes
This soup can be stored in an airtight container in the fridge for 3-4 days. It can also be frozen for longer storage. Reheat on the stove or in the microwave when ready to eat.
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