Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 3 carrots, diced
- 3 celery stalks, diced
- 1 pound cooked chicken or beef, shredded
- 8 cups chicken or vegetable broth
- 1 teaspoon thyme
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Sauté onion and garlic until fragrant, about 3 minutes.
- Add carrots and celery, cook until tender, about 5 minutes.
- Stir in shredded meat and cook for another 2 minutes.
- Pour in broth, add thyme, salt, and pepper. Bring to a boil.
- Reduce heat and simmer for 20 minutes to allow flavors to meld.
- Serve hot, garnished with fresh parsley.
Notes
- You can substitute chicken with beef or vegetarian options like tofu or extra vegetables.
- For a thicker soup, blend a portion of the soup and stir back in.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: American
- Diet: comforting, family-friendly
Nutrition
- Serving Size: 1 bowl (350g)
- Calories: 210 Kcal
- Sugar: 7g
- Sodium: 800mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 45mg