Ingredients
Scale
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 3 carrots, sliced
- 3 celery stalks, sliced
- 4 cups chicken or vegetable broth
- 1 cup diced tomatoes
- 1 cup cooked shredded chicken (optional for added protein)
- 1 cup cooked pasta or rice (for a heartier soup)
- Salt and pepper to taste
- Fresh herbs like parsley or basil for garnishing
- 1 cup shredded cheese (optional for extra flavor)
Instructions
- Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
- Add the sliced carrots and celery to the pot. Cook for 5 minutes, stirring occasionally. Pour in the broth and bring to a boil.
- Reduce heat and let the soup simmer for 15-20 minutes until vegetables are tender and flavors meld. For a creamier texture, blend a portion of the soup and mix it back in.
- Stir in cooked shredded chicken or your preferred protein. Add cooked pasta or rice and cook for an additional 5 minutes to heat through.
- Season with salt and pepper. Garnish with fresh herbs and shredded cheese. Serve hot and enjoy.
Notes
- Store leftovers in an airtight container for up to 3 days in the refrigerator.
- Reheat on the stove over medium heat until warmed through. Add broth or water if the soup thickens too much.
- For longer storage, freeze in portions for up to 3 months. Reheat thoroughly before serving.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Comfort Food
- Diet: Flexible, can be vegetarian if omitted chicken and used vegetable broth
Nutrition
- Serving Size: 1 bowl
- Calories: 220 Kcal
- Sugar: 8g
- Sodium: 650mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 35mg
