Pot (small), Stovetop
Peel the carrots. Cut them in half lengthwise. Then thinly slice on the diagonal.
Peel & thinly slice the onion.
Trim the dark green & root ends of the leek. Wash the rest of the leek. Slice it into thin rings.
Heat a drizzle of oil in a pot over medium heat. Add the onion, carrot, leek, thyme, salt & pepper. Cook, stirring for 2 min.
Add the chicken broth & chicken. Cover & simmer for 10 min over medium-low heat.
Remove the chicken breast from the pot.
Shred the cooked chicken into pieces.
Return the shredded chicken to the pot. Cook the soup for 5 more min.
Ladle the soup into bowls. Season with salt & pepper. Garnish with a drizzle of olive oil. Enjoy!
Average estimated amount for one serving
On average, one serving of the recipe "Chicken & Vegetable Soup" contains 238 Energy, 9 g of Fat, 18 g of Carbohydrates, 20 g of Protein, 6 g of Fiber.