Easy Chicken and Vegetable Soup
User Reviews
5.0
9 reviews
Excellent
Easy Chicken and Vegetable Soup
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This chicken and vegetable soup is easy and healthy. It's a great meal to meal prep for the week and feed to the whole family.
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Ingredients
- 2 tbsp olive oil
- 400-500 g chicken breasts (about 2)
- 3 garlic cloves, minced
- 1 small yellow onion, diced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 fennel bulb, diced
- 2 tsp salt
- 1/2 tsp pepper
- 2 1/2 tbsp chicken or vegetable stock paste
- 7 cups water
- 1 398ml/14oz can butter beans (or other white beans of choice)
- 3 medium-sized tomatoes, chopped
- 1 1/2 tsp dried oregano
- 1 cup dry orzo pasta, cooked (optional)
- juice from half a lemon
Toppings
- 1/2 cup crumbled Feta cheese
- small handful fresh parsley, minced
- pinch of chili flakes
Instructions
- Season the chicken breasts with salt and pepper and set aside. Into a large stock pot add olive oil and turn to medium-high heat. Add the chicken breasts and sear, 2 minutes per side, then remove to a bowl or plate.
- Turn the heat to medium and add the chopped onion, carrot, celery, fennel. Cook for 8-12 minutes, stirring occasionally, until vegetables are softened and more caramelized.
- Add the minced garlic, salt, pepper, dried oregano and bay leaves and cook 1-2 minutes until fragrant.
- Add the chopped tomatoes and their juices and rinsed beans.
- Stir in the chicken stock paste and cook for 1-2 minutes.
- Add the water and stir. Bring to a simmer over medium-high heat.
- Once simmering, add the chicken breasts (along with any juices) and then turn to medium-low, keep at a simmer and cook for 15-20 minutes, lid on the pot part of the way, until the chicken breasts are cooked. Stir occasionally.
- Optional: While the soup is simmering, cook the orzo pasta to al dente in a separate pot, drain and set aside.
- Once chicken is cooked, remove chicken from pot, shred with forks or cut into bite-sized pieces and add back to the pot. Squeeze in the juice of half a lemon and stir. Taste and season with more salt and pepper if desired.
- Serve as-is or with a scoop of cooked orzo pasta. Top with crumbled feta cheese and minced fresh parsley and another squeeze of lemon if desired.
Notes
- If you don't have chicken or vegetable stock paste, use chicken or vegetable broth instead of water.
- If you love this recipe you'll enjoy our Black Eyed Pea Soup (Blue Zone Ikarian Stew)
- If you can't find butter beans, cannellini or navy beans would also be delicious.
- You can serve this soup with quinoa instead of orzo pasta.
- Instead of the chicken, double the amount of beans in the recipe.
Nutrition Information
Show Details
Calories
456kcal
(23%)
Carbohydrates
43.2g
(14%)
Protein
37.3g
(75%)
Fat
15.2g
(23%)
Saturated Fat
4.7g
(24%)
Polyunsaturated Fat
1.8g
Monounsaturated Fat
6.8g
Cholesterol
98.8mg
(33%)
Sodium
1634.3mg
(68%)
Fiber
7.5g
(30%)
Sugar
6.7g
(13%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 456 kcal
% Daily Value*
| Calories | 456kcal | 23% |
| Carbohydrates | 43.2g | 14% |
| Protein | 37.3g | 75% |
| Fat | 15.2g | 23% |
| Saturated Fat | 4.7g | 24% |
| Polyunsaturated Fat | 1.8g | 11% |
| Monounsaturated Fat | 6.8g | 34% |
| Cholesterol | 98.8mg | 33% |
| Sodium | 1634.3mg | 68% |
| Fiber | 7.5g | 30% |
| Sugar | 6.7g | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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