Ingredients
Scale
- 1 pound cooked chicken, shredded
- 4 cups chicken broth
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 small onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1/2 teaspoon red pepper flakes (optional)
- 1 cup heavy cream or coconut milk
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- In a large pot, sauté onion, garlic, carrots, and celery until tender.
- Add chicken broth, oregano, thyme, red pepper flakes, salt, and pepper. Bring to a boil.
- Reduce heat and stir in shredded chicken and heavy cream. Simmer for 10 minutes.
- Adjust seasoning as needed and serve hot, garnished with fresh parsley.
Notes
For a gluten-free option, substitute heavy cream with coconut milk. You can also add vegetables like spinach or zucchini for extra nutrition.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: Italian
- Diet: Comfort Food
Nutrition
- Serving Size: 1 bowl (approx. 1.5 cups)
- Calories: 350 Kcal
- Sugar: 8g
- Sodium: 900mg
- Fat: 25g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 105mg