Chicken vegetable soup
Classic chicken soup with small pasta. Makes 4.
- Hands-on
- 15 min
- Total time
52 min, show breakdown
- Prep 12 min
- Cook 35 min
- Clean up 5 min
- Pans
- 1
- Ingredients
- 9
- Cost/serving
- $2.69
Per serving
- Calories
- 275
- Protein
- 28 g
- Fiber
- 2.3 g
- Net carbs
- 21 g
- Fat
- 7.1 g
High in (% Daily Value per serving): Niacin (B3) 83%, Selenium 65%, Vitamin B6 58%, Vitamin A 29%, Thiamin (B1) 28%, Riboflavin (B2) 28%, Folate 26%, Vitamin B12 24%
Whole recipe (): . Full nutrition facts, vitamins and minerals. All nutrition is estimated; check your own labels.
Everything else is scaled from this.
Nutrition per serving is the whole batch divided by this.
Already dairy-free, egg-free, nut-free, soy-free.
Ingredients for 4
Tap an ingredient for other units and forms.
You changed this recipe. Nutrition and cost include your changes. This combination hasn't been tested.
400 g chicken breast, boneless skinless
Same amount as: 14 oz, about 2 breasts.
- 1 medium onion (110 g)
- 2 medium carrots (120 g)
- 2 stalks celery (80 g)
2 cloves garlic, smashed (6 g)
Same amount as: 2 tsp fresh minced garlic, 1 tsp jarred minced garlic, ¼ tsp garlic powder.
1 tbsp olive oil (14 g)
Same amount as: 15 mL.
6 cups low-sodium chicken broth (1440 g)
Same amount as: 1440 mL.
80 g small pasta, dry (ditalini or similar)
Same amount as: 2¾ oz, about ¾ cup.
1 tbsp lemon juice (15 g)
Same amount as: 15 mL, ¼ lemon squeezed from fresh lemons.
- salt, to taste
- black pepper, to taste
Use the menu next to each ingredient to skip it, halve it or add more. Nutrition updates as you go. The main ingredient changes with servings instead.
Amount for everything you're cooking. Missing an ingredient? Ask for it.
Healthier swaps
Optional. Nutrition and cost update as you choose; the recipe was written with the original.
- small pasta
- chickpea pasta: About 50% more protein and 3 times the fiber.
- red lentil pasta: Almost twice the protein and 3 times the fiber.
Optional
Adds about 0 kcal per serving.
Quantities are for 4 servings. Keeps 4 days in the fridge. For leftovers, cook the pasta separately so it doesn't go soft.
Nutrition Facts
4 servings per recipe
Serving size 1 plate (567 g raw)
| Nutrient | Per serving | % DV* | Whole recipe |
|---|---|---|---|
| Calories | 275 | ||
| Total fat | 7.1 g | 9% | |
| Saturated fat | 1.4 g | 7% | |
| Cholesterol | 77 mg | 26% | |
| Sodium | 448 mg | 19% | |
| Total carbohydrate | 23 g | 8% | |
| Dietary fiber | 2.3 g | 8% | |
| Total sugars | 4.6 g | ||
| Net carbs† | 21 g | ||
| Protein | 28 g | 56% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 51 mg | 4% | |
| Iron | 2 mg | 11% | |
| Potassium | 866 mg | 18% | |
| Vitamin A | 264 mcg | 29% | |
| Vitamin C | 6.3 mg | 7% | |
| Vitamin E | 0.97 mg | 6% | |
| Vitamin K | 12 mcg | 10% | |
| Thiamin (B1) | 0.33 mg | 28% | |
| Riboflavin (B2) | 0.37 mg | 28% | |
| Niacin (B3) | 13 mg | 83% | |
| Vitamin B6 | 0.98 mg | 58% | |
| Folate | 105 mcg | 26% | |
| Vitamin B12 | 0.57 mcg | 24% | |
| Magnesium | 55 mg | 13% | |
| Zinc | 1.5 mg | 14% | |
| Selenium | 36 mcg | 65% |
Estimated, not verified. These numbers are calculated from typical ingredient data and haven't been checked against a lab or your brands. Check the labels of what you buy and confirm anything that matters to you, especially sodium, sugar and allergens.
* % Daily Value shows how much one serving adds to a 2,000-calorie day. † Net carbs is not on US labels; it is total carbs minus fiber, allulose, erythritol and half of other sugar alcohols. "To taste" amounts are counted as written. Counted items (eggs, cloves, spoons) use the rounded amount shown in the ingredient list. Vitamins and minerals are from raw ingredients; cooking lowers some, especially vitamin C and folate. How this is calculated.
Steps
Dice the onion, carrots and celery. Mince the garlic.
Heat the oil in the pot on medium. Cook the vegetables 6 minutes, stirring now and then.
Add the garlic for 30 seconds, then the broth and the whole chicken breasts. Bring to a boil, then turn down to a gentle simmer. Cover and simmer 15 minutes.
Done looks like: Chicken reads 74 °C / 165 °F in the thickest part. Lift out the chicken. Add the pasta to the pot and simmer 8–10 minutes.
Done looks like: Pasta tender. Shred the chicken with two forks and put it back. Add the lemon juice, then salt and pepper to taste.
Equipment
Large pot or Dutch oven, 5 L (5 qt) $30–80
What to look for
- Heavy base so soups and chili do not scorch
- Lid that fits
Skip: Enameled cast iron is lovely but not needed. A heavy stainless pot works.
Chef's knife, 20 cm (8 in) $15–50
What to look for
- Comfortable handle that does not slip when wet
- Blade you can sharpen, or a cheap one you replace every few years
Skip: Knife blocks with 12 knives. A chef's knife and a small paring knife cover almost everything.
Cutting board $10–30
What to look for
- At least 30 × 40 cm (12 × 16 in), so food stays on it
- Wood or plastic; plastic goes in the dishwasher
Skip: Glass or stone boards. They dull knives fast.
What goes wrong
| What | Cause | Fix |
|---|---|---|
| Tough, stringy chicken | Boiled hard. | Keep it at a gentle simmer with small bubbles. |
| Mushy pasta in leftovers | Pasta keeps soaking up broth. | Cook pasta separately and add it to each bowl. |
Versions
| Version | Changes | Per serving |
|---|---|---|
| Original | As written. Hands-on 15 min, total 52 min. | 275 kcal 28 g protein 2.3 g fiber 21 g net carbs 7.1 g fat |
| Gluten-free | Cooked white rice (microwave pouch) instead of pasta. Hands-on 15 min, total 52 min. | 282 kcal 27 g protein 1.9 g fiber 24 g net carbs 7 g fat |
Notes
Allergies: removing an allergen from the recipe does not remove it from your kitchen or from other products. Check labels for "may contain" warnings.
Pregnancy: Cook chicken to at least 74 °C / 165 °F.