Ingredients
Scale
- 2 cups shredded rotisserie chicken
- 1 cup diced carrots
- 1 cup chopped celery
- 1 cup diced onion
- 3 cloves garlic, minced
- 6 cups low-sodium chicken broth
- 1 tsp dried thyme
- 2 bay leaves
- Salt and pepper to taste
- 1 cup pasta or rice (optional)
Instructions
- Heat a large pot over medium heat. Add a splash of olive oil and sauté onions, garlic, carrots, and celery until softened (about 5 minutes).
- Pour in the chicken broth, scraping up any browned bits from the pot. Add bay leaves and dried thyme.
- Stir in the shredded rotisserie chicken and let simmer for 10-15 minutes to meld flavors.
- If desired, add cooked pasta or rice to the pot; stir until heated through.
- Taste and adjust seasoning with salt and pepper.
- Serve hot, garnished with fresh herbs if desired.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 3g
- Sodium: 600mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 24g
- Cholesterol: 75mg