Published Jan 26th
Prep - Cook 30m Additional - Ready In 30m
Servings 2 servings Calories 266.4

This is a quick and easy recipe, yet it makes a tasty, mostly homemade chicken soup.

Recipe Ingredients

  • 2 (14.5 ounce) cans chicken broth
  • 2 cups baby carrots
  • 1 onion, chopped
  • 1 clove garlic, minced
  • ⅓ teaspoon celery salt
  • 2 skinless, boneless chicken breast halves
  • 1 tablespoon chopped fresh cilantro

Cooking Directions

  1. 1 Bring the chicken broth to a boil in a medium saucepan over medium high heat. Add the carrots, onion, garlic and celery salt.
  2. 2 Reduce heat to low and add the chicken breast. Cover and simmer for 20 minutes.
  3. 3 Carefully remove the chicken breast, cut it into chunks and return it to the pot. Stir in the cilantro OR dill to taste.

Nutrition Facts

  • Calories 266.4
  • Carbohydrate 18.3 g
  • Cholesterol 68.4 mg
  • Fat 4 g
  • Fiber 4.9 g
  • Protein 37 g
  • Saturated Fat 1.1 g
  • Sodium 1568.1 mg
  • Sugar 9.9 g

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  1. I always double this recipe. Changes to the double recipe: salt-free chicken stock three cloves garlic a few celery leaves (no celery salt) pepper and more carrots than called for (usually use all in the fridge... mini carrots and reg chopped carrots). After all is cooked add left overs from a store-broiled chicken. Salt to - Read more ...
  2. Based on how easy the recipe was the soup turned out surprisingly nice. It wasn't the best chicken soup I ever had but I suppose that type of soup takes hours of slaving away in the kitchen. I also used fresh chopped celery instead of celery salt and a boullion cube base. We had some - Read more ...
  3. For a quick soup this was awesome. I didn't have much on hand but wanted to make chicken soup for my sick boyfriend. This did it! It was a very very helpful start. I ended up using dill weed instead of celery seed (it's only what I had) substituting a teaspoon of onion powder for - Read more ...
  4. I thought this recipe was pretty good. I would definitely add more to it. I added some celery noodles and garlic powder and it was really great. But without the additions I think it would have been very bland.
  5. This was pretty good.. I used celery instead of celery salt. Needs a little something but I'm not sure what.
  6. This was really good and sooo easy to make! I had some leftover roasted chicken that I wanted to use up so I just threw that in instead of the boneless breasts. I also added an extra can of broth a handful of spinach and about a half a cup of ditalini pasta. My husband - Read more ...
  7. Although my mom's version still takes the cake, this was quick and easy. I used 1 can reg broth and 1 1/2 cans of low sodium broth, cut up the carrots and added 1 celery stalk, chopped. Also, right before the chicken was cooked through, I added 1/3 cup noodles. By the time I was - Read more ...
  8. My daughter got sick in school yesterday and I wasn't home...GUILT GUILT GUILT. I didn't have my cell with me either; more GUILT. Daddy to the rescue thank goodness. Anyway she was finally feeling a little hungry today so I whipped this soup up for her. It's really pretty good for a quickie and she's - Read more ...
  9. This soup is rich like your grandmother used to make. It has large tender chunks of chicken and vegetables enough for anyone. It's great on a cold winter day and cooks in 20 minutes.