1 pound chicken breast, diced
1 medium onion, chopped
2 cloves garlic, minced
2 carrots, diced
2 celery stalks, diced
4 cups chicken broth
1 can diced tomatoes
1 teaspoon Italian seasoning
Salt and pepper, to taste
Fresh basil or parsley, for garnish
In a large pot over medium heat, add a drizzle of olive oil. Once hot, add the chopped onions and cook until translucent, about 5 minutes.
Add minced garlic and stir for an additional minute, being careful not to let it scorch.
Stir in the diced carrots and celery. Cook for another 5 minutes until the vegetables begin to soften.
Next, add the diced chicken breast. Cook until lightly browned, which should take about 5 minutes.
Pour in the chicken broth and bring to a boil. Add in the can of diced tomatoes along with their juices.
Season with Italian seasoning, salt, and pepper. Reduce the heat and let the soup simmer for about 20 minutes, or until the chicken is fully cooked and tender.
Once the chicken is cooked, taste and adjust seasoning if necessary. If you want an added kick, you can include crushed red pepper flakes at this point!
Serve hot, garnished with fresh basil or parsley for that final touch of freshness!
