Chicken Vegetable Soup

An easy peasy chicken vegetable soup that's perfect to throw together on a night when you're craving something easy but comforting.

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Prep Time: 20

Cook Time: 20

Inactive time: 30

Total Time: 1 10

Servings:

Calories: 381kcal

Equipment

Ingredients

1 tablespoon extra virgin olive oil
3 ribs celery (trimmed and diced)
1 red onion (about 4 ounces total, peeled and diced; see Note 1)
1 fennel bulb (about 6 ounces total, trimmed, cored, and diced; see Note 1)
3 carrots (peeled, halved lengthwise, and cut into half-moons; see Note 1)
6 cloves garlic (peeled and minced)
1-2 teaspoons kosher salt (plus more to taste; see Note 2)
4 cups cooked chicken (shredded)
6 cups low-sodium chicken broth
6 ounces dry elbow pasta
1 cup frozen peas
1 lemon (juiced)
Salt and pepper to taste

Instructions

Sauté the aromatics:

Heat 1 tablespoon extra virgin olive oil in a large pot over medium heat. Add the celery, onion, fennel, and carrots. Season with 1 to 2 teaspoons of kosher salt. Add black pepper to taste. Cook, stirring often, for 10 minutes until the vegetables soften.
Add the garlic and cook for 1 minute until fragrant.

Simmer the soup:

Add the chicken to the pot and toss to coat. Cover with 6 cups of chicken broth and bring to a boil. Reduce the heat and simmer, uncovered, for 30 minutes. Taste and adjust the salt and pepper to taste.

Cook the pasta:

Bring a medium pot of salted water to a boil. Once boiling, add the dry elbows and cook for 6 minutes. Drain.

Finish the soup:

Add the frozen peas, cooked pasta, and lemon juice to the soup. Simmer for 5 minutes. Taste and season, then remove from the heat.

To serve:

Ladle the soup into bowls and enjoy!

Notes

Note 1: You will need about 5 cups of mixed vegetables in total. You can adjust the quantities of different vegetables depending on your preferences. For example, if you're not a fan of carrots, increase the amount of celery or add a red bell pepper instead.

Note 2: I recommend starting with 1 teaspoon kosher salt and adding more to taste as you work on the soup. Depending on your store-bought chicken broth, you may need more or less salt.

Nutrition

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