Chicken and Vegetable Soup with Whole Wheat Roll

Ingredients

• Shredded chicken breast 4 oz
• Mixed vegetables (carrots, celery, onion) 2 cups
• Chicken broth 2 cups
• Whole wheat dinner roll 1 piece
• Olive oil 1 tsp

Method

1. Prepare the vegetables. Wash and chop the carrots, celery, and onion into small, even pieces. This helps them cook evenly and quickly.
   Tip: Use a sharp knife and a stable cutting board to make chopping safer and easier.
2. Sauté the vegetables. Heat 1 teaspoon of olive oil in a medium pot over medium heat. Add the chopped vegetables and cook, stirring occasionally, for about 5 minutes until they start to soften.
   Tip: Stir regularly to prevent the vegetables from sticking or burning.
3. Add chicken broth. Pour 2 cups of chicken broth into the pot with the sautéed vegetables. Increase the heat to bring the mixture to a gentle boil.
   Tip: Use low sodium broth if you want to control the saltiness.
4. Simmer the soup. Once boiling, reduce the heat to low and let the soup simmer for 10 minutes. This allows the vegetables to become tender and flavors to blend.
   Tip: Cover the pot partially to prevent too much liquid from evaporating.
5. Add shredded chicken. Add the 4 oz of cooked shredded chicken breast to the simmering soup. Stir well and cook for another 3 minutes to heat the chicken through.
   Tip: If you want, you can use leftover cooked chicken or quickly poach chicken breasts beforehand.
6. Serve with whole wheat roll. Ladle the hot soup into a bowl and serve with the whole wheat dinner roll on the side. You can warm the roll in the oven or microwave for a few seconds if desired.
   Tip: Warming the roll enhances its flavor and texture.

Pro tips

• Use fresh vegetables for the best flavor and nutrition.
• If you prefer a thicker soup, add a tablespoon of flour or cornstarch mixed with cold water during simmering.