Pot (small), Stovetop, Knife
Peel the carrots. Cut them in half lengthwise. Then thinly slice on the diagonal.
Peel & thinly slice the onion.
Trim the dark green & root ends of the leek. Wash the rest of the leek. Slice it into thin rings.
Heat a drizzle of oil in a pot over medium heat. Add the onion, carrot, leek, thyme, salt & pepper. Cook, stirring for 2 min.
Add the chicken broth & chicken. Cover & simmer for 10 min over medium-low heat.
Remove the chicken breast from the pot.
Shred the cooked chicken into pieces.
Return the shredded chicken to the pot. Cook the soup for 5 more min.
Ladle the soup into bowls. Season with salt & pepper. Garnish with a drizzle of olive oil. Enjoy!
View nutritional information
Values are based on an average estimate for one serving. All nutrition information presented on Jow is intended for informational purposes only. If you have any concerns or questions about your health, please consult with a health-care professional.
On average, one serving of the recipe "Chicken & Vegetable Soup" contains 214 Energy, 9 g of Fat, 14 g of Carbohydrates, 19 g of Protein, 5 g of Fiber.