Easy Chicken Soup
This simple chicken soup recipe is great for a soothing sipper or as a base for adding more ingredients.
Servings 8
Calories 33kcal
Ingredients
- 4 stalks Celery scrubbed with ends trimmed
- 3 Carrots scrubbed and top removed
- 1 medium Onion
- 1-2 tablespoons Olive Oil
- 2 large boneless skinless Chicken Breasts chopped*
- 2 1-quart containers Low-Sodium Chicken Stock
- 2 cups Water
- 1 Bay Leaf
- Kosher Salt and Black Pepper to taste
Instructions
- Combine the carrots, celery and onion into a food processor or mini chopper and chop into small bits.
- In a stock pot, warm the olive oil over medium-high heat.
- Add the vegetables from the food processor and sauté 2-3 minutes until they begin to soften.
- Add the chicken, the chicken broth and the water. Bring to a boil then lower heat bringing soup to a simmer.
- Simmer for 30 minutes or until chicken is fully cooked.
Nutrition
Calories: 33kcal | Carbohydrates: 4g | Protein: 0g | Fat: 1g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 35mg | Potassium: 145mg | Fiber: 1g | Sugar: 2g | Vitamin A: 3910IU | Vitamin C: 3mg | Calcium: 21mg | Iron: 0.1mg