Hearty Chicken and Vegetable Soup
Hearty Chicken and Vegetable Soup
Ingredients
- 2 tablespoons olive oil
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 yellow onion, chopped
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
- 3 cloves garlic, minced
- 6 cups chicken broth
- 1 can diced tomatoes, 14.5 ounce, undrained
- 1/2 teaspoon dried thyme
- 1/4 teaspoon dried rosemary, crushed
- 1 bay leaf
- 1 1/2 cups egg noodles
- 3 cups fresh spinach, packed
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Heat olive oil in a large Dutch oven or stockpot over medium-high heat. Add the cubed chicken and cook until lightly browned on all sides, about 5-7 minutes. Remove chicken from the pot and set aside.
⏱️ 7 min
- 2
Add the chopped onion, sliced carrots, and sliced celery to the pot. Sauté for 5-7 minutes, until the vegetables begin to soften.
⏱️ 7 min
- 3
Stir in the minced garlic and cook for another 1 minute until fragrant.
⏱️ 1 min
- 4
Pour in the chicken broth and undrained diced tomatoes. Add the dried thyme, crushed rosemary, and bay leaf. Bring the mixture to a boil.
⏱️ 5 min
- 5
Reduce heat to medium-low, cover, and simmer for 15 minutes to allow the flavors to meld.
⏱️ 15 min
- 6
Return the cooked chicken to the pot. Add the egg noodles and cook for 8-10 minutes, or until the noodles are tender.
⏱️ 10 min
- 7
Stir in the fresh spinach and cook for 2-3 minutes, or until wilted.
⏱️ 3 min
- 8
Season with salt and black pepper to taste. Remove the bay leaf before serving.
⏱️ 2 min
- 9
Ladle the soup into bowls and garnish with fresh chopped parsley, if desired. Serve hot.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Hearty Chicken and Vegetable Soup
- 2 tablespoons olive oil
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 yellow onion, chopped
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
- 3 cloves garlic, minced
- 6 cups chicken broth
- 1 can diced tomatoes, 14.5 ounce, undrained
- 1/2 teaspoon dried thyme
- 1/4 teaspoon dried rosemary, crushed
- 1 bay leaf
- 1 1/2 cups egg noodles
- 3 cups fresh spinach, packed
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Heat olive oil in a large Dutch oven or stockpot over medium-high heat. Add the cubed chicken and cook until lightly browned on all sides, about 5-7 minutes. Remove chicken from the pot and set aside.
⏱️ 7 min - 2
Add the chopped onion, sliced carrots, and sliced celery to the pot. Sauté for 5-7 minutes, until the vegetables begin to soften.
⏱️ 7 min - 3
Stir in the minced garlic and cook for another 1 minute until fragrant.
⏱️ 1 min - 4
Pour in the chicken broth and undrained diced tomatoes. Add the dried thyme, crushed rosemary, and bay leaf. Bring the mixture to a boil.
⏱️ 5 min - 5
Reduce heat to medium-low, cover, and simmer for 15 minutes to allow the flavors to meld.
⏱️ 15 min - 6
Return the cooked chicken to the pot. Add the egg noodles and cook for 8-10 minutes, or until the noodles are tender.
⏱️ 10 min - 7
Stir in the fresh spinach and cook for 2-3 minutes, or until wilted.
⏱️ 3 min - 8
Season with salt and black pepper to taste. Remove the bay leaf before serving.
⏱️ 2 min - 9
Ladle the soup into bowls and garnish with fresh chopped parsley, if desired. Serve hot.
⏱️ 1 min