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Easy 30-Minute Chicken Vegetable Soup
5 from 18 votes

Easy 30-Minute Chicken Vegetable Soup

This chicken vegetable soup incorporates cooked pearl farro with sautéed onions, carrots, celery, garlic, shredded chicken, kale, and zucchini in a flavorful chicken broth seasoned with bay leaf and oregano. It cooks quickly for a hearty, nourishing bowl with tender vegetables and grains.

Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
Servings: 7 servings
Calories: 333 kcal
Course: Soup
Cuisine: American

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

    Cup of Yum
  1. 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.
  2. 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.
  3. Add the garlic and sauté for 1 minute, or until fragrant. Stir intermittently.
  4. 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.
  5. Add the kale, zucchini, parsley, optional lemon juice, and boil 1 to 2 minutes, or until kale has wilted and zucchini has softened.
  6. 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.
  7. 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

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%)

Nutrition Facts

Serving: 7 servings

Amount Per Serving

Calories 333

% 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.