Hearty Chicken Vegetable Soup
A comforting bowl of warmth, packed with vibrant flavors.
⏱️ 50 min🍽️ Serves 1
🔥 320 kcal💪 28g protein🍚 25g carbs🥑 12g fat🌾 6g fibreper serving
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Ingredients
- 🍗2 cup cooked chicken breast, shredded
- 🫒1 tbsp olive oil
- 🥕1 cup carrots, diced
- stalk1 cup celery, diced
- 🧅½ cup onion, diced
- 🧄2 cloves garlic, minced
- bouillon6 cup chicken broth
- 🫛1 cup frozen peas
- 🍝½ cup egg noodles (uncooked)
- 🌿½ tsp dried thyme
- 🌶️¼ tsp black pepper
- 🧂 salt, to taste
- 🌿2 tbsp fresh parsley, chopped
Pro tips
- For a richer flavor, use homemade chicken broth.
- Feel free to add other vegetables like corn, green beans, or potatoes.
- Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
Method
- 1Heat olive oil in a large pot or Dutch oven over medium heat.
- 2Add carrots, celery, and onion. Sauté for 5-7 minutes until softened.
- 3Stir in minced garlic and cook for another minute until fragrant.
- 4Pour in chicken broth, then add dried thyme, black pepper, and salt.
- 5Bring the soup to a boil, then reduce heat to a simmer, cover, and cook for 10 minutes.
- 6Add egg noodles and continue to simmer for 5-7 minutes, or until noodles are tender.
- 7Stir in shredded cooked chicken and frozen peas; cook for an additional 2-3 minutes, until heated through.
- 8Taste and adjust seasoning as needed. Ladle into bowls and garnish with fresh parsley.