Quick Chicken Soup

Ingredients

• 2 cans chicken broth , 14.5 ounce
• 2 cups baby carrots
• 1 onion , chopped
• 1 clove garlic , minced
• 0.13 teaspoons celery salt
• 2 skinless , boneless chicken breast halves
• 1 tablespoon chopped fresh cilantro , Optional

Instructions

1. 1

   Bring broth to a boil in a medium saucepan over medium-high heat. Add carrots, onion, garlic, and celery salt.

2. 2

   Reduce heat to low and add chicken. Cover and simmer until chicken is longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

3. 3

   Remove chicken to a cutting board, cut into bite-sized chunks, and return to the saucepan. Stir in cilantro.