Chicken Vegetable Soup by A Squirrel in the Kitchen

carrots, celery, leeks, chicken breasts, olive oil, sea salt fresh thyme, chicken broth


– 1 1/4 pounds sliced carrots (about 6 large carrots)
– 1 pound sliced celery (about 1 large bunch)
– 1 pound sliced leeks (about 1 large leek), white and green parts
– 1 pound chicken breasts, cut into 1/2-inch pieces
– 3 tablespoons extra-virgin olive oil
– 2 teaspoons sea salt
– A handful of fresh thyme
– 2 quarts chicken broth




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