Directions
1. In a large pot, sauté the onion and garlic until fragrant.
2. Add the diced potatoes, carrots, and celery, cooking until slightly softened.
3. Pour in the broth, thyme, bay leaf, and season with salt and pepper.
4. Simmer the soup until the vegetables are tender.
5. Stir in the cooked chicken and let it heat through.
6. Remove the bay leaf before serving hot.
Nutrition Facts
Calories:
280
Fat:
5
Carbohydrates:
35
Protein:
22
Sodium:
800
Fiber:
5
Sugar:
8
