Homemade Chicken & Vegetable Soup

Ingredients

• 1 tablespoon olive oil
• 1 small onion, chopped
• 2 garlic cloves, minced
• 2 carrots, sliced
• 2 celery stalks, chopped
• 1 small zucchini, diced
• 2 cups cooked, shredded skinless chicken breast
• 6 cups low-sodium chicken broth
• 1 teaspoon dried thyme
• 1 tablespoon chopped fresh parsley
• Salt and black pepper to taste

Instructions

1. Heat the olive oil in a large pot over medium heat.
2. Add the onion, garlic, carrots, and celery. Cook for 4–5 minutes.
3. Pour in the chicken broth and add the thyme and black pepper.
4. Bring to a boil, then reduce the heat and simmer for 15 minutes.
5. Add the zucchini and cooked chicken. Simmer for another 8–10 minutes, until the vegetables are tender.
6. Taste, adjust the seasoning, and garnish with fresh parsley.

Serving suggestion: Serve warm with a side salad. This soup provides lean protein and vegetables; check the carbohydrate content of your chosen broth and portion.