1 Lb. Chicken Thighs
2 Small Boneless Skinless
Chicken Breasts
1 32 Oz. Carton Fat Free Chicken Stock
2-3 Stalks Celery
5-6 Small Carrots
1 Onion
3-4 Cloves Garlic
Parsley
Oregano
Salt
Pepper
Remove from the soup and pull chicken from the bone and discard.
Add back in to soup with carrots, celery,
and half the parsley.
Cook for another 20 mins.
Serve with your favorite prepared rice, small pasta, or warm bread. Top with parsley.
Fresh, delicious, and easy!
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