Chicken Vegetable Soup

Name: Chicken Vegetable Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 2 tablespoons extra virgin olive oil; 1 cup diced carrots; 1 cup diced celery; 1 cup diced onion; 1 teaspoons minced garlic; 2 tablespoon dried oregano; 1 bay leaf; 6-8 cups low sodium chicken stock; 1 cup corn (fresh or canned, drained); 15 ounces can diced tomatoes (undrained); 2 cups diced or shredded chicken; 2 cups uncooked small pasta or egg noodles ((3-4 cups cooked)); Salt and pepper to taste; 2 tablespoons fresh parsley (chopped); Fresh grated Parmesan cheese (optional)

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Prep Time: 10 minutes

Cook Time: 20 minutes

Total: 30 minutes

Servings: 6

Cost: $9.66 /serving

Author : Kristin Maxwell

chicken vegetable soup

Instructions

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Step 1

In a 5-quart dutch oven, heat olive oil for over medium-high heat. Add onions, carrots and celery. Add a pinch of salt to the vegetables and cook until they begin to soften; about 5 minutes.

Step 2

Add garlic, oregano, bay leaf and a pinch of black pepper. Cook for 1 minute.

Step 3

Add shredded chicken, tomatoes, corn and broth. Bring soup to a boil, then reduce heat to low. Cover and simmer for 15-20 minutes. Stir in chopped parsley just before serving.

Step 4

Meanwhile, boil a pot of water for the pasta and cook to al dente. Drain and set aside.

Step 5

To serve, spoon desired amount of pasta in each bowl and ladle soup over the pasta. Garnish with chopped parsley and grated Parmesan cheese, if desired.

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