Chicken Vegetable Soup Recipe
Weeknight dinners don't get any easier than this Chicken Vegetable Soup! Use precooked shredded chicken or rotisserie chicken.
Servings: 4 Servings
Calories: 301kcal
Ingredients
- 1 tablespoons olive oil
- ½ yellow onion chopped
- 2 celery stalks chopped
- 2 carrots cut into half-circles
- 4 garlic cloves minced
- 1 ¼ teaspoons Italian seasoning
- ¼ teaspoon kosher salt
- ¼ teaspoon ground pepper
- 6 cups low sodium chicken broth
- 2 cups cooked shredded chicken breast (see Note 1)
- ⅔ cup orzo pasta (see Note 2)
- ¾ cups frozen peas
- Salt and pepper to taste
- 3 tablespoons minced flat-leaf parsley
Instructions
- Heat the olive oil in a large saucepan. Add the onion, celery and carrot. Cook, stirring occasionally, until the vegetables have softened, 7 to 10 minutes. Add the garlic, Italian seasoning, salt and pepper, and cook for 1 minute.
- Add the chicken broth and bring to a boil. Reduce the heat slightly and cook at a lively simmer for 10 minutes.
- Stir in the orzo and cook until the orzo is al dente, 7 to 10 minutes. Be sure to stir frequently to ensure that the orzo doesn’t stick to the bottom of the saucepan.
- Stir in the shredded chicken and frozen peas. Heat until the chicken and peas are heated through, 2 to 3 minutes. Taste and season with salt and pepper, and stir in parsley. Serve.
Video
Notes
Weight Watchers Points: 4 (Blue - Freestyle SP) / 4 (Green) / 4 (Purple)
Note 1: I used my Instant Pot Shredded chicken. Alternatively, use rotisserie chicken breasts or start with raw chicken breasts (see the post above for more details).
Note 2: Almost any pasta shape will do. I used orzo, but ditalini and or elbow macaroni are other good small pasta options. If you want something a little bulkier, I recommend farfalle (bowties) or rotini (spirals).
Nutrition
Serving: 1.5cups | Calories: 301kcal | Carbohydrates: 32.7g | Protein: 29.7g | Fat: 6.5g | Saturated Fat: 1g | Sodium: 976.4mg | Fiber: 4.1g | Sugar: 4.9g