Slow-Roasted Low-Sodium Chicken and Vegetable Soup

Name: Slow-Roasted Low-Sodium Chicken and Vegetable Soup
Prep time: 20 min
Cook time: 360 min
Total time: 380 min
Yield: 6 servings
Cuisine: American
Ingredients: 1.5 lbs, boneless and skinless chicken breast; 2 medium, peeled and diced 1/2-inch carrots; 2 stalks, diced 1/2-inch celery; 1 large, diced 1/2-inch yellow onion; 2 cloves, minced garlic; 1 tsp dried thyme; 1 bay leaf; 4 cups low-sodium chicken broth; 2 tbsp, chopped fresh parsley; to taste black pepper

A deeply flavorful broth simmered with tender chicken and seasonal vegetables, enhanced with herbs without added salt for a gentle, nourishing meal.

Cuisine: American

Category: Soups

Prep: 20 minutes. Cook: 360 minutes.

Serves 6.

Ingredients

1.5 lbs, boneless and skinless chicken breast
2 medium, peeled and diced 1/2-inch carrots
2 stalks, diced 1/2-inch celery
1 large, diced 1/2-inch yellow onion
2 cloves, minced garlic
1 tsp dried thyme
1 bay leaf
4 cups low-sodium chicken broth
2 tbsp, chopped fresh parsley
to taste black pepper

Instructions

Step 1: Place 1.5 lbs boneless, skinless chicken breast, 2 medium peeled carrots diced 1/2-inch, 2 celery stalks diced 1/2-inch, and 1 large yellow onion diced 1/2-inch in a slow cooker. Add 2 minced garlic cloves, 1 tsp dried thyme, and 1 bay leaf. Pour 4 cups low-sodium chicken broth over all ingredients.
Step 2: Cover and cook on low for 6 hours until chicken is tender and vegetables are soft.
Step 3: Remove bay leaf. Stir in 2 tbsp fresh parsley. Season with black pepper to taste, avoiding salt.