Ingredients
Scale
- 2 cups cooked chicken, shredded
- 2 medium zucchinis, diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 tablespoon olive oil
- 1 teaspoon thyme
- Salt to taste
- Pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion and garlic; sauté until onion is translucent.
- Add zucchini and cook for 3-4 minutes.
- Stir in shredded chicken and thyme.
- Pour in chicken broth and bring to a boil.
- Reduce heat and simmer for 15 minutes.
- Add salt and pepper to taste.
- Serve hot.
Notes
- Add more vegetables if desired.
- Can be stored in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 3g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg
Keywords: Chicken and Zucchini Soup