Ingredients
- 2 boneless, skinless chicken breasts
- 4 cups chicken broth
- 2 carrots, diced
- 2 celery stalks, diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon thyme
- 1 teaspoon rosemary
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- In a large pot, bring the chicken broth to a boil.
- Add the chicken breasts and simmer until cooked through, about 20 minutes.
- Remove the chicken, shred it, and set aside.
- In the same pot, add carrots, celery, onion, and garlic. Cook until vegetables are tender, about 5-7 minutes.
- Stir in the shredded chicken, thyme, rosemary, salt, and pepper.
- Simmer for another 10 minutes.
- Serve hot, garnished with fresh parsley.
Notes
For extra flavor, sauté the garlic and onions before adding them to the pot. Add a splash of lemon juice before serving for a bright taste. You can include other vegetables like peas or corn for more variety.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Gluten-Free