Ingredients
Scale
- 4 cups vegetable broth
- 2 medium carrots (diced)
- 2 stalks celery (diced)
- 1 medium yellow onion (diced)
- 3 cloves garlic (minced)
- 1 cup shredded chicken or cubed tofu
- 1 tsp fresh thyme
- 1 bay leaf
- Salt and pepper to taste
- 1 cup cooked pasta or rice (optional)
Instructions
- Heat a large pot over medium heat. Add a splash of olive oil and sauté diced onions until translucent.
- Stir in chopped carrots and celery; sauté for about 5 minutes until slightly softened.
- Add minced garlic, thyme, and bay leaves; cook for an additional minute until fragrant.
- Pour in the vegetable broth and add chicken or tofu. Bring to a gentle boil.
- Season with salt and pepper; reduce heat to low and let simmer for 20 minutes.
- If adding pasta or rice, stir them in during the last few minutes of cooking.
- Remove bay leaves before serving hot.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 3g
- Sodium: 580mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 50mg