Easy 30-Minute Chicken Vegetable Soup
User Reviews
5
Easy 30-Minute Chicken Vegetable Soup
Description
Starting with cooking the farro until tender and absorbed water, the soup bases its flavor by sautéing diced onion, carrots, and celery in olive oil until softened. Garlic is added briefly for aroma before pouring in chicken broth and shredded chicken to warm through alongside bay leaves and oregano seasoning.
Fresh kale and chopped zucchini are stirred in last, cooking until just tender. Finally, cooked farro is added back into the soup, making it more substantial with a chewy texture that complements the soft vegetables and tender chicken. Bright fresh parsley and optional lemon juice add freshness.
Salt levels can be adjusted to taste depending on broth and chicken saltiness, and additional water can be added if a thinner soup is preferred. The soup stores well refrigerated or frozen, allowing for make-ahead convenience and easy reheating for meals.
Ingredients
- 1 ¾ cups water for cooking farro
- pearled farro Butternut Squash and Kale, one 7-ounce package, Alessi Organic brand
- 3 tablespoons olive oil
- 2 cups sweet onion peeled and diced small (about 2 medium or 1 large onion, Vidalia or yellow onion
- 1 cup carrot peeled and sliced thin (about 1 1/2 large carrots
- 1 cup celery sliced thin (about 2 stalks)
- 4 garlic peeled and finely minced, cloves
- 64 ounces chicken broth 8 cups, low-sodium
- 3 to 4 cups chicken use about 1 whole storebought rotisserie chicken to save time; or roast or cook your own chicken in a skillet, shredded, cooked
- 2 bay leaf
- 1 teaspoon oregano dried
- 1 teaspoon salt or to taste
- 1 teaspoon black pepper or to taste
- leaves kale torn into bite-sized pieces (discard the center thick rib, from 4 large stalks
- 1 cup zucchini diced small (from about 1 medium zucchini)
- 3 to 4 tablespoons flat-leaf parsley finely chopped, fresh, Italian
- 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
- Adjust salt during cooking based on broth and chicken saltiness to preference.
- Adding extra water is acceptable if a brothier soup is desired, with salt adjusted afterward.
- Soup keeps airtight in the fridge for 5 to 7 days and freezes well up to 6 months.
- Recipe adapted from Easy 30-Minute Homemade Chicken Noodle Soup and Kale and White Bean Chicken Soup.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
You'll Also Love
