Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 3 carrots, chopped
- 2 celery stalks, sliced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 6 cups chicken broth
- 2 cups cooked chicken, shredded
- 1 can (14.5 oz) diced tomatoes
- 1 cup kale or spinach, chopped
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat. Add diced onion and sauté until translucent.
- Add minced garlic, chopped carrots, and sliced celery. Cook for 5 minutes until vegetables soften.
- Stir in dried oregano and basil. Pour in chicken broth and bring to a boil.
- Add cooked chicken and diced tomatoes. Reduce heat and simmer for 20 minutes.
- Add chopped kale or spinach; cook for another 5 minutes until greens wilt.
- Season with salt and pepper, serve hot garnished with fresh herbs.
Notes
- You can add more vegetables like zucchini or bell peppers for added nutrients.
- Use leftover cooked chicken for convenience.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: Italian
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 200 Kcal
- Sugar: 7g
- Sodium: 800mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 14g
- Cholesterol: 45mg