Ingredients
Equipment
Method
- In a large pot, heat some olive oil over medium heat. Add the chopped onion and sauté until translucent.
- Stir in the diced celery, carrots, and red bell peppers. Cook until the vegetables are tender.
- Add the chicken breasts to the pot, followed by enough water to cover the ingredients. Bring to a boil.
- Reduce the heat to a simmer and cook for about 30 minutes or until the chicken is fully cooked.
- Remove the chicken from the pot, shred it with two forks, and return it to the soup. Stir to combine.
- Season with salt and pepper to taste, and simmer for an additional 10 minutes.
- Serve hot, garnished with fresh herbs if desired.
Nutrition
Calories: 250kcalCarbohydrates: 10gProtein: 35gFat: 7gSaturated Fat: 1.5gCholesterol: 90mgSodium: 500mgPotassium: 800mgFiber: 2gSugar: 3gVitamin A: 2000IUVitamin C: 30mgCalcium: 40mgIron: 3mg
Notes
For richer flavor, consider using chicken thighs instead of breasts. You can enhance the soup's flavor with a splash of white wine or lemon juice. This soup can be stored in the refrigerator for up to 5 days or frozen for up to 3 months. Don't skip the sautéing process as it builds the foundational flavor of the soup. Feel free to experiment with herbs and spices to tailor the soup to your taste!
Tried this recipe?Let us know how it was!
