Soups & Salads Recipe

Preparation

1. 1

   Prepare the Soup

   In a large pot, heat olive oil over medium heat. Add chopped onion, garlic, carrots, and celery. Sauté for about 5-7 minutes until the vegetables soften.

2. 2

   Cook the Chicken

   Add chicken breast to the pot along with vegetable broth, bay leaf, salt, and pepper. Bring to a boil, then reduce heat and let simmer for 20-25 minutes or until the chicken is fully cooked.

3. 3

   Shred the Chicken

   Remove the chicken breast from the pot and shred it with two forks. Return the shredded chicken to the pot, and discard the bay leaf. Adjust seasoning if necessary.

4. 4

   Prepare the Salad

   In a large bowl, combine mixed greens, halved cherry tomatoes, and sliced cucumber. In a small bowl, whisk together balsamic vinegar, honey, salt, and pepper to create a dressing.

5. 5

   Serve

   Serve the soup in bowls, garnished with fresh herbs if desired. Serve the salad alongside the soup, drizzled with the balsamic dressing and topped with feta cheese.