Chicken and Vegetable Soup
Ingredients
The soup
-
2
tbsp
olive oil
-
400-500
g
chicken breasts
-
3
cloves
garlic
-
1
small
yellow onion
-
2
medium
carrots
-
2
stalks
celery
-
1
bulb
fennel
-
2
tsp
salt
-
½
tsp
pepper
-
2½
tbsp
chicken or vegetable stock paste
-
7
cups
water
-
1
can (398ml/14oz)
butter beans
-
3
medium
tomatoes
-
1½
tsp
dried oregano
-
1
cup
dry orzo pasta
-
½
lemon
juice
Toppings
-
½
cup
crumbled feta cheese
-
1
handful
fresh parsley
-
a pinch
chili flakes
Instructions
- Season the chicken breasts with salt and pepper, then set aside.
- In a large stock pot, heat olive oil over medium-high heat and sear the chicken breasts for 2 minutes on each side, then remove them to a plate.
- Reduce heat to medium and add chopped onion, carrot, celery, and fennel. Cook for 8-12 minutes until softened.
- Add minced garlic, salt, pepper, dried oregano, and bay leaves. Cook for 1-2 minutes until fragrant.
- Stir in chopped tomatoes and rinsed beans.
- Add chicken stock paste and cook for 1-2 minutes.
- Pour in the water and bring to a simmer over medium-high heat.
- Once simmering, return the chicken breasts to the pot, cover partially, and simmer for 15-20 minutes until cooked through.
- Remove chicken, shred or cut into pieces, and return to the pot. Squeeze in lemon juice and adjust seasoning if needed.
- Serve as is or with cooked orzo pasta, topped with feta cheese, parsley, and additional lemon juice if desired.
Nutrition Facts (estimated)
Servings
4
Calories
456
Total fat
15.2g
Total carbohydrates
43.2g
Total protein
37.3g
Sodium
1634.3mg
Cholesterol
98.8mg
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