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Servings: 4 People
Calories: 180kcal
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Ingredients
- 1 pound boneless chicken breast
- 3/4 cup water
- 3/4 cup celery chopped about 2-3 stalks
- 1 cup carrots chopped about 3 to 4 carrots
- 1 cup onion chopped 1 small or 1/2 large
- 2 cups low sodium chicken broth
Instructions
- Prepare: cut the vegetables into bite-sized pieces and set them aside.
- Place the chicken into a medium saucepan and add 3/4 cup of water. Cover the pan and cook on medium-low heat for 15 minutes.
- Add the chopped vegtables to the pan with the chicken along with the broth. Cover and cook over for 30 minutes longer.
- Remove the chicken from the pan of water, broth and vegetables
- Place the shredded chicken back into the pan with the vegetables.. Cover and simmer until the vegetables are soft.
Notes
Store leftover soup in the refrigerator for up to 4 days in an airtight container.
Freeze leftover soup in a freezer-safe container for up to three months. Thaw frozen soup in the refrigerator overnight.
Reheat leftover soup on top of the stove or in the microwave.
See the article above for recipe variations, tips and more.
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Nutrition
Serving: 1.5Cup | Calories: 180kcal | Carbohydrates: 9g | Protein: 27g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 206mg | Potassium: 731mg | Fiber: 2g | Sugar: 4g | Vitamin A: 5466IU | Vitamin C: 7mg | Calcium: 38mg | Iron: 1mg
Nutrition information provided is an estimate and can vary based on cooking methods and ingredients used
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