Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 zucchini, chopped
- 8 cups chicken broth
- 2 cups cooked chicken, shredded
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Sauté onion and garlic until fragrant and translucent.
- Add carrots, celery, and zucchini; cook for 5 minutes.
- Pour in chicken broth and bring to a boil.
- Reduce heat and add shredded chicken, thyme, and oregano.
- Simmer for 20 minutes, season with salt and pepper.
- Garnish with fresh basil and serve hot.
Notes
You can add pasta or rice for extra heartiness. Customize vegetables based on availability.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stove-top
- Cuisine: Italian
- Diet: Gluten-Free, Nut-Free
Nutrition
- Serving Size: 1 bowl (350ml)
- Calories: 220 Kcal
- Sugar: 5g
- Sodium: 900mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 60mg