Ingredients
Vegetables
- 1 onion, chopped
- 2 carrots, sliced
- 2 celery stalks, sliced
- 1 zucchini, diced
Protein
- 1 lb chicken breast
Liquids & Seasonings
- 1 tbsp olive oil
- 8 cups chicken broth
- 1 tsp Italian seasoning
- Salt and pepper, to taste
Instructions
- Heat oil: Heat 1 tablespoon of olive oil in a large pot over medium heat until shimmering.
- Sauté vegetables: Add chopped onion, sliced carrots, and sliced celery to the pot. Cook, stirring occasionally, for about 5-7 minutes until softened and fragrant.
- Add zucchini and seasonings: Stir in diced zucchini and sprinkle 1 teaspoon of Italian seasoning. Cook for another 2 minutes to let the flavors meld.
- Add chicken and broth: Place whole chicken breasts into the pot and pour in 8 cups of chicken broth, ensuring chicken is fully covered.
- Simmer soup: Bring the soup to a gentle simmer. Cover the pot and cook for 25-30 minutes, or until the chicken is fully cooked and tender.
- Shred chicken: Remove chicken breasts from the pot and shred them using two forks. Return shredded chicken to the soup.
- Adjust seasoning and serve: Taste the soup and add salt and pepper as needed. Stir well and serve hot.
Notes
- You can add green beans or peas for additional vegetables and color.
- This soup freezes well; store in airtight containers for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
