Ingredients
Scale
- 2 cups shredded rotisserie chicken
- 1 cup diced carrots
- 1 cup chopped celery
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 4 cups low-sodium chicken broth
- 1 tsp fresh thyme (or ½ tsp dried)
- 2 bay leaves
- 1 cup frozen peas
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions
- In a large pot, heat olive oil over medium heat. Add diced onions, carrots, and celery; sauté until softened and onions are translucent.
- Stir in minced garlic and cook for about 1 minute until fragrant.
- Pour in the chicken broth, scraping the bottom of the pot to incorporate flavors.
- Add shredded rotisserie chicken, thyme, and bay leaves; simmer for about 10 minutes.
- During the last few minutes of cooking, add frozen peas and season with salt and pepper to taste.
- Serve warm with crusty bread for dipping.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 280
- Sugar: 3g
- Sodium: 600mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 22g
- Cholesterol: 70mg