Chicken Vegetable Soup
Chicken Vegetable Soup has simple ingredients like tender chicken, fresh vegetables and pasta in a rich broth, and it's ready in 30 minutes.
Servings: 6 servings
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 cup diced carrots
- 1 cup diced celery
- 1 cup diced onion
- 1 teaspoons minced garlic
- 2 tablespoon 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 (3-4 cups cooked)
- Salt and pepper to taste
- 2 tablespoons fresh parsley chopped
- Fresh grated Parmesan cheese optional
Instructions
- 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.
- Add garlic, oregano, bay leaf and a pinch of black pepper. Cook for 1 minute.
- 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.
- Meanwhile, boil a pot of water for the pasta and cook to al dente. Drain and set aside.
- 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.
Nutrition
Calories: 344kcal | Carbohydrates: 42g | Protein: 26g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 40mg | Sodium: 240mg | Potassium: 767mg | Fiber: 4g | Sugar: 7g | Vitamin A: 3942IU | Vitamin C: 14mg | Calcium: 96mg | Iron: 3mg
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