Ingredients
Utensils
Pot (small), Stovetop
recipe
Step 1
Peel the carrots. Cut them in half lengthwise. Then thinly slice on the diagonal.
Step 2
Peel & thinly slice the onion.
Step 3
Trim the dark green & root ends of the leek. Wash the rest of the leek. Slice it into thin rings.
Step 4
Heat a drizzle of oil in a pot over medium heat. Add the onion, carrot, leek, thyme, salt & pepper. Cook, stirring for 2 min.
Step 5
Add the chicken broth & chicken. Cover & simmer for 10 min over medium-low heat.
Step 6
Remove the chicken breast from the pot.
Step 7
Shred the cooked chicken into pieces.
Step 8
Return the shredded chicken to the pot. Cook the soup for 5 more min.
Step 9
Ladle the soup into bowls. Season with salt & pepper. Garnish with a drizzle of olive oil. Enjoy!
Nutrition facts
Average estimated amount for one serving
| Energy | 238 cal. |
| Fat | 9 g |
| Carbohydrates | 18 g |
| Protein | 20 g |
| Fiber | 6 g |
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.
