Ingredients
Scale
- 2 cups cooked chicken breast, shredded
- 1 cup carrots, diced
- 1 cup peas
- 1 cup celery, diced
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 cup low-sodium chicken broth
- 1 cup Greek yogurt or sour cream
- 2 tablespoons olive oil
- 1 teaspoon thyme
- Salt and pepper to taste
Instructions
- Heat olive oil in a large skillet over medium heat. Add chopped onion and celery; cook until softened.
- Add garlic and cook for 1 minute. Stir in cooked chicken, carrots, peas, thyme, salt, and pepper.
- Pour in chicken broth and cook until vegetables are tender and mixture thickens slightly.
- Remove from heat and stir in Greek yogurt or sour cream for creaminess.
- Serve hot, garnished with fresh herbs if desired.
Notes
- Use leftover or cooked chicken for quick prep.
- Adjust vegetables based on seasonality or preference.
- Can be made ahead and reheated.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Gluten-Free, High-Protein, Low-Carb
Nutrition
- Serving Size: 1 bowl
- Calories: 320 Kcal
- Sugar: 8g
- Sodium: 550mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 40g
- Cholesterol: 80mg
