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Chicken Soup
332 Calories
Protein: 31 g
Carbs: 23 g
Fat: 10 g
Serves 4
1 tbsp olive oil
3 medium carrots - sliced
2 medium parsnips - sliced
1 leek - sliced
3 celery sticks - sliced
1 small onion - chopped
3 garlic cloves - crushed
6 cups chicken broth
2 sprigs thyme
1 bay leaf
salt and pepper to taste
300 g shredded chicken breasts
Ingredients
Notes:
- Make with leftover chicken
- This recipe freezes very well
1. Heat oil in a large pot.
2. Add the chopped vegetables and saute for 4 - 5 minutes.
3. Add the garlic and cook for another minute.
4. Add the chicken broth, thyme, bay leaf and salt and pepper.
5. Allow to cook for about 30 minutes until the vegetables are soft.
6. Once the vegetables are softened add the shredded chicken and heat through.
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