Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 2 carrots, diced
- 3 celery stalks, sliced
- 8 cups chicken broth
- 2 cups cooked shredded chicken
- 1 can diced tomatoes
- 1 teaspoon thyme
- 1 teaspoon oregano
- 1 teaspoon black pepper
- 1 cup kale or spinach, chopped
- 1/2 cup grated Parmesan cheese
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onion, cook until translucent.
- Stir in garlic, carrots, and celery, cook for 5 minutes.
- Pour in chicken broth, add tomatoes, thyme, oregano, and pepper.
- Bring to a boil, then reduce heat and simmer for 20 minutes.
- Add shredded chicken and greens, cook for an additional 5 minutes.
- Serve hot with Parmesan cheese sprinkled on top.
Notes
Optional: add a squeeze of lemon or red pepper flakes for extra flavor. Ideal to enjoy with crusty bread.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: Italian
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 220 Kcal
- Sugar: 6g
- Sodium: 850mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 55mg