Hearty chicken vegetable soup
User Reviews
4.5
Hearty chicken vegetable soup
Description
Hearty chicken vegetable soup features a variety of diced vegetables like onions, celery, carrots, potato, and butternut squash sautéed in olive oil with dried thyme. Chicken tenders cook nestled in the hot broth enriched with tomato paste, before zucchini, corn, and fregola pasta are added to provide body and additional texture. The soup simmers until the pasta is tender and the chicken can be shredded back in. Lemon juice and fresh parsley are stirred in last to add brightness. Optional grated Parmesan adds a subtle savory finish. Cooking the soup gently allows vegetables to soften while maintaining a pleasant variety of textures throughout the bowl.
The soup offers a mild savory flavor balanced by the sweetness from carrot, squash, and corn, enhanced by the herbal note of thyme. The fregola pasta provides a slightly chewy texture that contrasts with the softness of the vegetables and shredded chicken. Serving this soup with lemon wedges adds a fresh acidity that complements the hearty base. This recipe suits a filling lunch or cozy dinner, where a nourishing and approachable soup is called for.
The recipe includes instructions for stovetop preparation as well as an Instant Pot alternative, making it adaptable for different kitchen setups. Adjust seasoning at the end to taste, and topping with Parmesan adds a rich touch if desired.
Ingredients
- 1 tbsp olive oil
- 1 onion finely diced, large
- 4 celery finely diced, sticks
- 3 carrot peeled and cubed
- 1 potato peeled and cubed, large
- 150 g butternut squash cubed, 1 cup
- 1 tsp salt
- 1 tsp thyme dried, or Italian seasoning
- 1.4 chicken stock broth, 6 cups, hot
- 900 g chicken tenders mini chicken breasts, 2 lbs
- 3-4 tbsp tomato paste
- 1 zucchini (courgette), cubed
- 150 g sweet corn from a small tin, drained, scant 1 cup
- 150 g fregola pasta 1/2 cup, or risoni pasta
- 1 tbsp lemon juice
- 2 tbsp parsley , chopped, plus extra to serve
- salt to season
- black pepper to season
- Parmesan Cheese optional, a little, grated, to serve
Instructions
- Heat the oil in a large pot.
- Add the onion, celery, carrots, potato and squash, stir in the salt and herbs and sauté over medium-low heat for 5 minutes.
- Pour in the stock and bring to a low simmer.
- Add the chicken and stir in the tomato paste.
- Simmer for 15 minutes over medium-low heat.
- Stir in the zucchini (courgette), corn, pasta and lemon juice and cook for 10-13 minutes, or until pasta is tender, stirring occasionally.
- Take the soup off the heat and remove the chicken using tongs.
- Shred the chicken using two forks and return to the pot.
- Stir in the parsley. Taste the soup and season with pepper and salt, if needed.
- Serve the soup with lemon wedges on the side, sprinkled with a little grated Parmesan if you like.
Instant Pot method
- Add the onion, celery, carrots, potato, squash, salt, herbs, stock and chicken to your Instant Pot. Stir in the tomato paste.
- Cover, set vent to sealing and cook for 12 minutes on high pressure. Release pressure manually.
- Stir in the zucchini (courgette), corn, pasta and lemon juice and cook for 3 minute son high pressure. Release pressure manually.
- Take the inner pot out of the pressure cooker and remove the chicken using tongs.
- Shred the chicken using two forks and return to the pot.
- Stir in the parsley. Taste the soup and season with pepper and salt, if needed.
- Serve with lemon wedges on the side, sprinkled with grated Parmesan, if you like.
Notes
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 203 kcal
% Daily Value*
| Calories | 203kcal | 10% |
| Carbohydrates | 38g | 13% |
| Protein | 6g | 12% |
| Fat | 3g | 5% |
| Sodium | 503mg | 21% |
| Potassium | 682mg | 15% |
| Fiber | 4g | 16% |
| Sugar | 6g | 12% |
| Vitamin A | 8230IU | 165% |
| Vitamin C | 24.1mg | 27% |
| Calcium | 65mg | 7% |
| Iron | 2.3mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
You'll Also Love
