Classic Chicken Soup
This simple chicken soup consists of broth, a store bought rotisserie chicken and vegetables. Some herbs and a squeeze of lemon finish off this comfort food. For a more hearty soup, add frozen green beans, pasta, noodles, dumplings or rice.
Equipment
- stockpot
- sharp knife
- cutting board
Ingredients
- 3-4 cups shredded rotisserie chicken, skin and bones removed
- 1 Tbsp olive oil
- 1 large onion chopped
- 2 cloves garlic minced
- 6 carrots chopped
- 6 celery ribs chopped
- 12 oz bag of frozen green beans
- 6 cups chicken broth or more if needed *low sodium chicken broth can be substituted
- 1 bay leaf
- salt and pepper to taste
- 1/2 tsp *Herb de Provence or a mixture of rosemary, thyme, oregano and marjoram
- 1/2 a lemon juiced
- handful of parsley
Instructions
- Heat the olive oil in a large stockpot over medium heat. Add the onion, carrots and celery. Cook for 5–7 minutes, stirring occasionally, until the vegetables begin to soften.
- Add the minced garlic and cook for approximately 30 seconds, stirring constantly.
- Pour in the chicken broth. Add the frozen green beans, bay leaf and Herbes de Provence. Bring the soup to a boil, then reduce the heat to a gentle simmer. Cover and cook for approximately 15–20 minutes, or until the vegetables are tender. Add more broth if needed.
- Stir in the shredded chicken and simmer uncovered for another 5 minutes, or until the chicken is heated through.
- Remove and discard the bay leaf. Stir in the lemon juice, then taste and season with salt and black pepper as needed. Garnish with fresh parsley and serve.
Nutrition
Calories: 172kcal | Carbohydrates: 13g | Protein: 19g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 53mg | Sodium: 1008mg | Potassium: 676mg | Fiber: 4g | Sugar: 7g | Vitamin A: 10629IU | Vitamin C: 13mg | Calcium: 62mg | Iron: 1mg
Disclaimer: All nutrition values are per serving and approximate. They will vary depending on products and quantities used.
