Ingredients
– 1 tablespoon olive oil
– 1 onion, diced
– 2 garlic cloves, minced
– 2 carrots, sliced
– 1 stick celery, chopped
– 1 teaspoon fresh rosemary, chopped
– 6 cups chicken broth
– 1 cup shredded cooked chicken
– 1 lemon, juiced
– Salt and pepper to taste
Method
1. Heat olive oil in a large pot over medium heat.
2. Add the diced onion and cook for about 5 minutes until softened.
3. Stir in the garlic, carrots, celery, and rosemary; cook for an additional 3-4 minutes.
4. Pour in the chicken broth and bring to a simmer. Add the shredded chicken.
5. Finally, mix in the lemon juice and season with salt and pepper. Serve warm.
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