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This chicken soup with chicken breast is a quick and easy recipe, yet it makes a tasty, mostly homemade soup.
Ingredients
- 2 (14.5 ounce) cans chicken broth
- 2 cups baby carrots
- 1 onion, chopped
- 1 clove garlic, minced
- 1/8 teaspoon celery salt
- 2 skinless, boneless chicken breast halves
- 1 tablespoon chopped fresh cilantro (Optional)
Directions
Step 1
Bring broth to a boil in a medium saucepan over medium-high heat. Add carrots, onion, garlic, and celery salt.
Step 2
Reduce heat to low and add chicken. Cover and simmer until chicken is longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Step 3
Remove chicken to a cutting board, cut into bite-sized chunks, and return to the saucepan. Stir in cilantro.
Tips
You can use dill instead of cilantro.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 2 | |
| Calories 266 | |
| % Daily Value * | |
| Total Fat4g | 5% |
| Saturated Fat1g | 6% |
| Cholesterol68mg | 23% |
| Sodium1568mg | 68% |
| Total Carbohydrate18g | 7% |
| Dietary Fiber5g | 18% |
| Total Sugars10g | |
| Protein37g | |
| Vitamin C10mg | 49% |
| Calcium89mg | 7% |
| Iron3mg | 17% |
| Potassium1062mg | 23% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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