Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 can (14 oz) crushed tomatoes
- 4 cups chicken broth
- 2 cups cooked shredded chicken
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onion and cook until translucent, about 5 minutes.
- Stir in garlic, carrots, and celery. Cook for another 5 minutes.
- Add crushed tomatoes, chicken broth, oregano, basil, salt, and pepper. Bring to a boil.
- Reduce heat and simmer for 20 minutes to let flavors meld.
- Add shredded chicken and cook for an additional 5 minutes until heated through.
- Serve hot, garnished with freshly chopped parsley.
Notes
- You can substitute chicken with turkey or vegetarian options like tofu or more vegetables for a vegan version.
- For extra richness, add a splash of cream or a sprinkle of grated Parmesan cheese before serving.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: Italian
- Diet: Comfort, Hearty
Nutrition
- Serving Size: 1 bowl
- Calories: 250 Kcal
- Sugar: 8g
- Sodium: 700mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 55mg