Description
Chicken Vegetable Soup has simple ingredients like tender chicken, fresh vegetables and pasta in a rich broth, and it’s ready in 30 minutes.
Ingredients
Scale
- 2 tablespoons extra virgin olive oil
- 1 cup diced carrots
- 1 cup diced celery
- 1 cup diced onion
- 1 teaspoon minced garlic
- 2 tablespoons dried oregano
- 1 bay leaf
- 6–8 cups low sodium chicken stock
- 1 cup corn (fresh or canned, drained)
- 15 ounces can diced tomatoes (undrained)
- 2 cups diced or shredded chicken
- 2 cups uncooked small pasta or egg noodles
- Salt and pepper to taste
- 2 tablespoons fresh parsley (chopped)
- Fresh grated Parmesan cheese (optional)
Instructions
- Sauté: In a 5-quart dutch oven, heat olive oil for over medium-high heat. Add onions, carrots and celery. Add a pinch of salt to the vegetables and cook until they begin to soften; about 5 minutes.
- Season: Add garlic, oregano, bay leaf and a pinch of black pepper. Cook for 1 minute.
- Simmer: Add shredded chicken, tomatoes, corn and broth. Bring soup to a boil, then reduce heat to low. Cover and simmer for 15-20 minutes. Stir in chopped parsley just before serving.
- Cook Pasta: Meanwhile, boil a pot of water for the pasta and cook to al dente. Drain and set aside.
- Serve: To serve, spoon desired amount of pasta in each bowl and ladle soup over the pasta. Garnish with chopped parsley and grated Parmesan cheese, if desired.
Notes
Storage: Store leftover soup in an airtight container in the refrigerator for 3-4 days. Store the pasta in a separate container. Reheating: The soup and pasta can be reheated together in a saucepan or in a microwave safe bowl.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 344 kcal
- Sugar: 7 g
- Sodium: 240 mg
- Fat: 9 g
- Saturated Fat: 2 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 4 g
- Protein: 26 g
- Cholesterol: 40 mg
Keywords: chicken vegetable soup