Quick Chicken Soup
Description
This chicken soup with chicken breast features store-bought broth, baby carrots, onion, garlic, celery salt, and cilantro for a quick and simple dish.
Ingredients
•
2 (14 1/2 ounce) cans chicken broth
•
2 cups baby carrots
•
1 onion, chopped
•
1 clove garlic, minced
•
1/8 teaspoon celery salt
•
2 skinless, boneless chicken breast halves
•
1 tablespoon chopped fresh cilantro
Directions
1
Bring broth to a boil in a medium saucepan over medium-high heat. Add carrots, onion, garlic, and celery salt.
2
Reduce heat to low and add chicken. Cover and simmer until chicken is longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
3
Remove chicken to a cutting board, cut into bite-sized chunks, and return to the saucepan. Stir in cilantro.