2 cups cooked chicken, shredded
1 tablespoon olive oil
1 onion, diced
2 carrots, sliced
2 celery stalks, sliced
4 cups chicken broth
1 teaspoon garlic powder
1 teaspoon Italian seasoning
Salt and pepper, to taste
Start by shredding your cooked chicken and chopping all your vegetables.
In a large pot, heat the olive oil over medium heat. Once hot, add the diced onions and sauté until translucent, about 3-4 minutes.
Stir in the sliced carrots and celery, cooking for an additional 5 minutes until they start to soften.
Add the shredded chicken, garlic powder, Italian seasoning, salt, and pepper to the pot. Mix well to combine all the flavors.
Gradually pour in the chicken broth, stirring to incorporate.
Bring the soup to a boil. Once boiling, reduce heat and let it simmer for 15-20 minutes.
Before serving, do a taste test and adjust any seasonings as desired.
Ladle the soup into bowls and enjoy it warm.