Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1 lb)
- 8 oz fresh button or cremini mushrooms, sliced
- 4 cloves garlic, minced
- 1 medium onion, diced
- 2 medium carrots, sliced
- 4 cups low-sodium chicken broth
- 1 tsp dried thyme
- 2 tbsp olive oil
- Salt & pepper to taste
Instructions
- Chop the chicken into bite-sized pieces and dice the onion and garlic; slice the mushrooms and carrots.
- In a large pot, heat olive oil over medium heat. Sauté onions until translucent, then add garlic.
- Add chopped chicken and cook until no longer pink (about 5-7 minutes).
- Stir in mushrooms and carrots; cook until mushrooms soften (about 4-5 minutes).
- Pour in chicken broth along with thyme, salt, and pepper. Bring to a gentle boil, then reduce heat to simmer for about 20 minutes.
- Taste and adjust seasoning if needed. Serve hot with crusty bread or over rice.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 680mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 40g
- Cholesterol: 110mg