Description
Weeknight dinners don’t get any easier than this Chicken Vegetable Soup! Use precooked shredded chicken or rotisserie chicken for a simple, hearty, and comforting meal.
Ingredients
Scale
- 1 tablespoons olive oil
- 1/2 yellow onion (chopped)
- 2 celery stalks (chopped)
- 2 carrots (cut into half-circles)
- 4 garlic cloves (minced)
- 1 1/4 teaspoons Italian seasoning
- 1/4 teaspoon kosher salt
- 1/4 teaspoon ground pepper
- 6 cups low sodium chicken broth
- 2 cups cooked shredded chicken breast
- 2/3 cup orzo pasta
- 3/4 cups frozen peas
- Salt and pepper (to taste)
- 3 tablespoons minced flat-leaf parsley
Instructions
- Step: Heat the olive oil in a large saucepan. Add the onion, celery and carrot. Cook, stirring occasionally, until the vegetables have softened, 7 to 10 minutes.
- Step: Add the garlic, Italian seasoning, salt and pepper, and cook for 1 minute.
- Step: Add the chicken broth and bring to a boil. Reduce the heat slightly and cook at a lively simmer for 10 minutes.
- Step: Stir in the orzo and cook until the orzo is al dente, 7 to 10 minutes. Be sure to stir frequently to ensure that the orzo doesn’t stick to the bottom of the saucepan.
- Step: Stir in the shredded chicken and frozen peas. Heat until the chicken and peas are heated through, 2 to 3 minutes.
- Step: Taste and season with salt and pepper, and stir in parsley. Serve.
Notes
Note 1: You can use rotisserie chicken or shred your own chicken breast. Note 2: Almost any small pasta shape will work in place of orzo, such as ditalini or elbow macaroni.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soups
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 301 kcal
- Sugar: 4.9 g
- Sodium: 976.4 mg
- Fat: 6.5 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5.5 g
- Trans Fat: 0 g
- Carbohydrates: 32.7 g
- Fiber: 4.1 g
- Protein: 29.7 g
- Cholesterol: 75 mg
Keywords: Chicken soup, Chicken vegetable soup, Easy dinner