Ingredients
Scale
- 2 cups of chopped vegetables (carrots, celery, and onions)
- 1 cup of diced tomatoes
- 1 cup of cooked chicken breast, shredded
- 4 cups of low-sodium chicken broth
- 1 teaspoon of olive oil
- 1 teaspoon of dried thyme
- 1 teaspoon of dried oregano
- Salt and pepper to taste
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the chopped vegetables and sauté for 5 minutes.
- Stir in the diced tomatoes, cooked chicken, thyme, and oregano.
- Pour in the chicken broth and bring to a boil.
- Reduce the heat and let it simmer for 20 minutes.
- Season with salt and pepper to taste before serving.
Notes
- You can substitute chicken with tofu for a vegetarian option.
- Add more vegetables like spinach or kale for extra nutrients.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: International
- Diet: Low Calorie
Nutrition
- Serving Size: 1 bowl
- Calories: 150
- Sugar: 5g
- Sodium: 300mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg
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