Description
A comforting, easy-to-make chicken and vegetable soup with a bright lemon finish.
Ingredients
Scale
- 1 pound chicken breast
- 2 carrots, diced
- 2 celery stalks, diced
- 1 onion, chopped
- 2 garlic cloves, minced
- 6 cups chicken broth
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and pepper to taste
- Juice of 1 lemon
- Optional: cooked noodles or rice
Instructions
- Sauté onions, carrots, and celery over medium heat until softened, about 6 to 8 minutes.
- Add garlic and stir for another minute.
- Bring to a boil with chicken, chicken broth, thyme, bay leaf, salt, and pepper.
- Reduce heat and simmer for 20-25 minutes until chicken is cooked through.
- Remove chicken, shred it, and return to the pot.
- Stir in lemon juice and serve warm.
Notes
Serve with crusty bread or add cooked noodles/rice for a heartier meal.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 230
- Sugar: 2g
- Sodium: 500mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 80mg