Name: Hearty chicken and vegetable soup
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 serving
Ingredients: 6 oz boneless skinless chicken breast, cut into 1/2-inch pieces; 1 tsp extra virgin olive oil; 3/4 medium carrot, diced; 1 stalk celery, diced; 1/3 cup yellow onion, diced; 1 clove garlic, minced; 1 oz ditalini pasta; 2 cups reduced-sodium chicken broth; 3/4 cup water; 1/4 tsp salt; 1/2 tsp black pepper; 1 tsp dried thyme; 1 1/2 tbsp fresh parsley, chopped; 1 tsp lemon juice

Nutrition

Per serving

453 calories

Protein: 52g; 46% of calories
Carbs: 41g; 36% of calories
Fat: 9g; 18% of calories

Instructions

Prep 15 min · Cook 20 min

Heat the oil in a small pot over medium heat. Add the carrot, celery, and onion. Cook until the onion is translucent, about 5 minutes. Stir in the garlic, thyme, salt, and pepper and cook for 1 minute until fragrant.
Pour in the chicken broth and water. Increase the heat to high and bring to a boil. Reduce the heat to medium-low to maintain a simmer.
Add the chicken pieces to the pot and simmer for 4 minutes. Stir in the pasta, cover the pot loosely, and simmer for 8 to 10 minutes until the pasta is tender and the chicken is white throughout. Done when opaque in the center, 165°F.
Remove the pot from the heat. Stir in the lemon juice and fresh parsley. Taste and add a pinch more salt if needed before ladling into a bowl.

Nutrition

Ingredients

Instructions

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