Chicken and Vegetable Soup with Bone Broth

Ingredients:

• 4 cups chicken bone broth
• 2 cups cooked shredded chicken (leftover rotisserie chicken works well)
• 1 onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 2 cloves garlic, minced
• 1 cup diced tomatoes (canned or fresh)
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 2 tablespoons olive oil
• Optional: chopped fresh parsley for garnish

Instructions:

1. Sauté Vegetables: In a large pot, heat the olive oil over medium heat. Add the diced onion, carrots, and celery. Sauté for about 5 minutes until the vegetables start to soften.

2. Add Garlic and Herbs: Add the minced garlic, dried thyme, and dried oregano to the pot. Sauté for another minute until fragrant.

3. Pour in Chicken Bone Broth: Pour in the chicken bone broth into the pot. Stir well to combine all the ingredients.

4. Simmer: Bring the soup to a simmer and let it cook for about 15-20 minutes, allowing the flavors to meld together and the vegetables to become tender.

5. Add Chicken: Once the vegetables are tender, add the shredded chicken and diced tomatoes to the pot. Stir well and let it simmer for an additional 5-10 minutes until heated through.

6. Season to Taste: Taste the soup and season with salt and pepper according to your preference. Adjust the seasoning as needed.

7. Serve: Ladle the soup into bowls and garnish with chopped fresh parsley if desired. Serve hot and enjoy!

This chicken and vegetable soup with bone broth is hearty, nutritious, and perfect for a comforting meal, especially during colder weather or when you’re feeling under the weather. Feel free to customize it with your favorite vegetables or herbs!