Description
- A quick and cozy soup made from leftover chicken, vegetables, and pantry staples. Perfect for winter dinners when you want something fast, hearty, and comforting.
Ingredients
Scale
- 2 cups cooked shredded chicken
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 carrots, sliced
- 2 celery stalks, chopped
- 6 cups chicken broth
- 1 cup cooked rice or pasta
- 1/2 teaspoon dried thyme
- Salt and pepper, to taste
- Fresh parsley or lemon juice (optional)
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion, garlic, carrots, and celery. Sauté for 5 minutes.
- Stir in shredded chicken and broth.
- Bring to a simmer and cook for 10–15 minutes until veggies are tender.
- Add cooked rice or pasta, thyme, salt, and pepper.
- Simmer 5 more minutes to heat through.
- Finish with fresh parsley or lemon juice before serving.
Notes
- Use whatever vegetables you have on hand.
- To make it creamy, stir in 1/4 cup heavy cream or a spoonful of pesto at the end.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 3g
- Sodium: 720mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 65mg