Easy 30-Minute Chicken Vegetable Soup
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5.0
18 reviews
Excellent
Easy 30-Minute Chicken Vegetable Soup
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😋❤️🙌 Extra veggies instead of noodles in this HEALTHY, easy chicken soup that’s so FAST to make! Hearty, filling, and satisfying! Perfect for weeknight dinners and chilly nights!
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Ingredients
- 1 ¾ cups water for cooking farro
- one 7-ounce package Alessi Organic Pearled Farro Butternut Squash and Kale
- 3 tablespoons olive oil
- 2 cups sweet Vidalia or yellow onion peeled and diced small (about 2 medium or 1 large onion)
- 1 cup carrots peeled and sliced thin (about 1 1/2 large carrots)
- 1 cup celery sliced thin (about 2 stalks)
- 4 garlic cloves peeled and finely minced
- 64 ounces 8 cups low-sodium chicken broth
- 3 to 4 cups shredded cooked chicken use about 1 whole storebought rotisserie chicken to save time; or roast or cook your own chicken in a skillet
- 2 bay leaves
- 1 teaspoon dried oregano
- 1 teaspoon salt or to taste
- 1 teaspoon black pepper or to taste
- leaves from 4 large stalks of kale torn into bite-sized pieces (discard the center thick rib)
- 1 cup zucchini diced small (from about 1 medium zucchini)
- 3 to 4 tablespoons fresh Italian flat-leaf parsley finely chopped
- 1 tablespoon lemon juice optional (brightens up the flavor)
Instructions
- To a large skillet, add the, water bring to a boil, add the farro, and cook according to package directions, about 20 minutes or until water has been absorbed and farro is tender. While farro cooks, make the soup.
- To a large Dutch oven or stockpot, add the oil, onion, carrots, celery, and sauté over medium-high heat for about 7 minutes, or until vegetables begin to soften. Stir intermittently.
- Add the garlic and sauté for 1 minute, or until fragrant. Stir intermittently.
- Add the chicken broth, shredded chicken, bay leaves, oregano, salt and pepper to taste, and boil about 5 minutes, or until chicken is warmed through.
- Add the kale, zucchini, parsley, optional lemon juice, and boil 1 to 2 minutes, or until kale has wilted and zucchini has softened.
- Add 1 heaping cup cooked farro, or all of it if desired, and stir to combine. Tip – If you add just the 1 heaping cup of farro, the extra great as a side instead of rice and it will keep airtight in the fridge for up to 5 days.
- Taste soup and add salt, pepper, or herbs, to taste. Remove bay leaves and serve immediately.
Notes
- Tips: Amount of salt will vary based on how salty the brand of chicken broth used is, how salty the rotisserie chicken is, and personal preference. At any time while making the soup, if the overall liquid level is lower than you like and you prefer more broth, adding a cup or two of water is okay because at the end you will adjust the salt level.
- Storage: Soup will keep airtight in the fridge for 5 to 7 days or in the freezer for up to 6 months.
- Adapted from Easy 30-Minute Homemade Chicken Noodle Soup and Easy 30-Minute Kale and White Bean Chicken Soup.
Nutrition Information
Show Details
Serving
1serving
Calories
333kcal
(17%)
Carbohydrates
34g
(11%)
Protein
24g
(48%)
Fat
12g
(18%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
2g
Monounsaturated Fat
7g
Cholesterol
45mg
(15%)
Sodium
490mg
(20%)
Potassium
697mg
(20%)
Fiber
7g
(28%)
Sugar
4g
(8%)
Vitamin A
3968IU
(79%)
Vitamin C
18mg
(20%)
Calcium
79mg
(8%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 7servings
Amount Per Serving
Calories 333 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 333kcal | 17% |
| Carbohydrates | 34g | 11% |
| Protein | 24g | 48% |
| Fat | 12g | 18% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Cholesterol | 45mg | 15% |
| Sodium | 490mg | 20% |
| Potassium | 697mg | 15% |
| Fiber | 7g | 28% |
| Sugar | 4g | 8% |
| Vitamin A | 3968IU | 79% |
| Vitamin C | 18mg | 20% |
| Calcium | 79mg | 8% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
18 reviews
Excellent
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