Roasted Garlic Chicken Soup
A mild and cozy soup full of colour and flavour, perfect to serve all year round.
- In a heavy-bottom pot, heat olive oil over medium. Add garlic, leek and carrot; cook 2-3 minutes, stirring often, or until fragrant and starting to soften.
- Add broth, whole raw chicken breast and lemon juice. Bring to simmer over medium-high. Cover, reduce heat and simmer for 15-20 minutes or until chicken is cooked through and vegetables are tender.
- Carefully remove chicken breast using two forks, set aside to cool slightly. Stir spinach and parsley through soup; cover and set aside while shredding chicken.
- Shred cooled chicken using the two forks; add shredded chicken back to hot soup and serve.
Recipe Made With
Campbell's® 30% Less Sodium Ready To Use Roasted Garlic Chicken Broth
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