Ingredients

• Chicken breast, boneless and skinless - 1 pound
• Carrots, diced - 2 medium
• Celery stalks, sliced - 2
• Onion, chopped - 1 medium
• Garlic cloves, minced - 3
• Low-sodium chicken broth - 8 cups
• Bay leaves - 2
• Fresh thyme - 2 sprigs
• Salt - to taste
• Black pepper - to taste
• Olive oil - 1 tablespoon
• Fresh parsley, chopped - for garnish

Instructions

1. 1.

   Heat olive oil in a large pot over medium heat.

2. 2.

   Add onion, carrots, and celery, and sauté until vegetables are softened, about 5 minutes.

3. 3.

   Stir in the garlic and cook for another minute.

4. 4.

   Add the chicken breast to the pot and pour in the chicken broth.

5. 5.

   Add bay leaves, thyme, salt, and pepper.

6. 6.

   Bring to a boil, then reduce heat and simmer for 20 minutes, or until the chicken is cooked through.

7. 7.

   Remove the chicken from the pot, shred it, and return it to the broth.

8. 8.

   Remove bay leaves and thyme sprigs before serving.

9. 9.

   Ladle into bowls and garnish with fresh parsley.

Nutritional Facts