Description
A hearty and comforting Chicken and Vegetable Soup recipe, perfect for a light meal or a starter.
Ingredients
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breast, cut into 1/2-inch cubes
- 1 large onion, chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 6 cups chicken broth
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper (or to taste)
- 1 cup egg noodles or small pasta
- 1 cup frozen peas
- 1 cup fresh spinach, chopped (optional)
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add chicken cubes and cook until lightly browned and cooked through, about 5-7 minutes. Remove chicken from the pot and set aside.
- Add onion, carrots, and celery to the pot. Cook until softened, about 5-7 minutes, stirring occasionally.
- Stir in minced garlic and cook for 1 minute more until fragrant.
- Pour in chicken broth and diced tomatoes. Stir in Italian seasoning, salt, and pepper. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes to allow vegetables to soften and flavors to meld.
- Add the cooked chicken back to the pot. Stir in egg noodles (or pasta) and cook according to package directions, usually 7-10 minutes, until al dente.
- Stir in frozen peas and chopped spinach (if using) during the last 2-3 minutes of cooking until peas are heated through and spinach is wilted.
- Taste and adjust seasoning if needed. Serve hot.
Notes
- For a richer broth, you can use homemade chicken stock.
- Feel free to add other vegetables like corn, green beans, or potatoes.
- If you prefer shredded chicken, you can boil the chicken breast in the broth until cooked through, then shred it before adding it back to the soup.
- This soup can be made ahead of time and reheated. The noodles may absorb more liquid, so you might need to add a little extra broth when reheating.