Description
- Learn how to make the ultimate chicken and vegetable soup with this easy, nutritious recipe for comfort and flavor.
Ingredients
Scale
- 1 tablespoon olive oil
- 3 celery ribs, diced
- 1 small red onion (about 4 ounces), diced
- 1 fennel bulb (about 6 ounces), trimmed, cored, and diced
- 3 carrots, peeled, halved lengthwise, and sliced into half-moons
- 6 garlic cloves, minced
- 1–2 teaspoons kosher salt (adjust to taste)
- Freshly ground black pepper, to taste
- 4 cups cooked chicken, shredded
- 6 cups chicken broth (low sodium recommended)
- 6 ounces dry elbow pasta
- 1 cup frozen peas
- Juice of 1 lemon
- Additional salt and pepper, to taste
Instructions
- 1. Sauté the Vegetables
- Heat olive oil in a large pot over medium heat. Add the celery, red onion, fennel, and carrots. Sprinkle with 1 to 2 teaspoons of kosher salt and some freshly ground black pepper. Stir often and cook for about 10 minutes until the vegetables soften. Add the garlic and sauté for another minute until fragrant.
- 2. Build the Base
- Add the shredded chicken to the pot, stirring to combine with the vegetables. Pour in the chicken broth and bring the mixture to a boil. Reduce the heat and let it simmer uncovered for about 30 minutes. Taste the soup and adjust seasoning with salt and pepper if needed.
- 3. Cook the Pasta
- In a separate pot, bring salted water to a boil. Add the elbow pasta and cook for about 6 minutes or until al dente. Drain and set aside.
- 4. Final Touches
- Stir in the frozen peas, cooked pasta, and lemon juice. Simmer for 5 more minutes to combine the flavors. Adjust the seasoning one final time.
- 5. Serve and Enjoy
- Ladle the soup into bowls and serve immediately. Pair with crusty bread or enjoy as is!
Notes
- Vegetable Options: Feel free to substitute or adjust the vegetables based on your preference. For example, you can use more celery or swap in bell peppers if you’re not a fan of carrots. Aim for about 5 cups of mixed vegetables total.
- Salt Tip: Start with 1 teaspoon of kosher salt and add more gradually, as the saltiness of store-bought broth varies.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
Nutrition
- Serving Size: 6 servings
- Calories: 250 kcal per serving
Keywords: #ChickenSoup #ComfortFood #EasyDinner #HealthyRecipe #VegetableSoup