Ingredients
Scale
- 1 rotisserie chicken, shredded
- 6 cups low-sodium vegetable broth
- 2 medium carrots, sliced thinly
- 2 celery stalks, chopped finely
- 3 garlic cloves, minced
- 1 tsp dried thyme
- 1 tsp dried oregano
- Salt and black pepper to taste
- Juice of 1 lemon
Instructions
- Gather all ingredients. Shred rotisserie chicken into bite-sized pieces and chop vegetables finely.
- In a large pot, heat 2 tablespoons of olive oil over medium heat. Sauté garlic, carrots, and celery for about 5 minutes until softened.
- Pour in the vegetable broth and bring to a gentle simmer. Add shredded chicken along with thyme and oregano.
- Season to taste with salt, pepper, and lemon juice. Adjust flavors as desired.
- Let the soup simmer on low heat for about 20 minutes to meld flavors.
- Serve hot in bowls; garnish with fresh herbs if desired.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 250
- Sugar: 5g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 70mg