Ingredients
Scale
- 1 tablespoon olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 6 cups chicken broth
- 2 cups cooked chicken, shredded
- 1 cup spinach leaves
- Salt and pepper to taste
- Grated Parmesan cheese for serving
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion and garlic; sauté until translucent.
- Stir in carrots, celery, oregano, and thyme; cook for 5 minutes.
- Pour in chicken broth and bring to a boil.
- Add shredded chicken; reduce heat and simmer for 15 minutes.
- Stir in spinach; cook until wilted, about 2 minutes.
- Season with salt and pepper to taste.
- Serve hot, topped with grated Parmesan cheese.
Notes
- For extra zest, add a squeeze of lemon juice before serving.
- You can substitute turkey or vegetable broth for variety.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: Italian
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 210 Kcal
- Sugar: 4g
- Sodium: 820mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 14g
- Cholesterol: 55mg