1/4 tsp Extra Virgin Olive Oil
1/8 Yellow Onion (diced)
1/2 Garlic (clove, minced)
4 ozs Chicken Breast (boneless, skinless, cubed)
1 Yellow Potato (peeled, diced)
1/2 Carrot (medium, peeled, diced)
1 cup Chicken Broth, Low Sodium
3/4 tsp Thyme (fresh, chopped)
Sea Salt & Black Pepper (to taste)
1. Heat the oil in a large pot over medium-high heat. Add the onion and garlic and cook until the onion softens, about five minutes.
2. Add the chicken, potato, carrots, chicken broth, and thyme, and bring to a boil. Simmer for 40 minutes or until the chicken is cooked through.
3. Blend the soup with an immersion blender until smooth. Season with salt and pepper, and enjoy!
Refrigerate in an airtight container for up to four days.
One serving is equal to approximately two cups.
- Cook Time: 45 minutes
- Serving Size: 1
- Calories: 369
- Sugar: 5g
- Sodium: 158mg
- Fat: 6g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 35g
- Cholesterol: 82mg