How To Make Spring Vegetable Broth with Shredded Chicken
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Serves:
Ingredients
- 1 tbsp olive oil
- 1 onion, diced
- 2 carrots, sliced
- 2 celery stalks, diced
- 2 cloves of garlic, minced
- 4 cups chicken broth
- 2 cups water
- 1 cup peas
- 1 cup asparagus, chopped
- 1 cup shredded cooked chicken
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
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Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and celery, and sauté until softened, about 5 minutes.
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Add the minced garlic to the pot and cook for an additional minute.
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Pour in the chicken broth and water. Bring to a boil, then reduce heat and simmer for 20 minutes.
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Add the peas and asparagus to the pot and cook for another 5 minutes, until the vegetables are tender.
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Stir in the shredded chicken and season with salt and pepper to taste.
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Ladle the broth into bowls and garnish with fresh parsley. Serve hot.
Nutrition
- Calories : 180kcal
- Total Fat : 6g
- Saturated Fat : 1g
- Cholesterol : 36mg
- Sodium : 856mg
- Total Carbohydrates : 14g
- Dietary Fiber : 4g
- Sugar : 6g
- Protein : 18g
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