1 lb chicken (thighs or breasts)
4 cups chicken broth
2 cups diced vegetables (carrots, celery, onions)
1 can diced tomatoes
2 cloves garlic (minced)
1 tsp dried oregano
Salt and pepper to taste
1 tbsp olive oil
Prepare the Chicken: If using raw chicken, cut it into bite-sized pieces. If you have leftover chicken, shred it and set it aside.
Cook the Aromatics: In a large pot, heat olive oil over medium heat. Add minced garlic and cook until fragrant, about 1 minute.
Add Vegetables: Stir in diced carrots, celery, and onions. Sauté them for about 5-7 minutes until softened.
Incorporate Chicken: If using raw chicken, add it to the pot and cook until it’s browned on the outside.
Add Remaining Ingredients: Pour in the chicken broth, diced tomatoes, oregano, salt, and pepper. Bring the mixture to a boil.
Simmer the Soup: Reduce the heat to low, cover, and let it simmer for 20-30 minutes or until the chicken is cooked through and vegetables are tender.
Final Seasoning: Taste the soup and adjust seasoning if needed. If using shredded chicken, add it in now.
Serve Hot: Ladle the soup into bowls and enjoy! Consider garnishing with fresh herbs or a sprinkle of Parmesan cheese.
