Easy Chicken Vegetable Soup
- PREP 15min
- COOK 1hrs
- TOTAL 1hrs 15min
This chicken vegetable soup recipe has lots of veggies and chicken, making it perfectly hearty. Use about 2 cups of cooked chicken or follow our directions for cooking chicken from scratch. The soup is also delicious without the chicken added.
You Will Need
- For the Chicken
1 ½ pounds skin-on chicken thighs (680g)
1 teaspoon olive oil
Salt and fresh ground pepper
4 sprigs fresh thyme or rosemary
- For the Soup
1 ½ tablespoons olive oil
1 medium onion, chopped, about 1 cup
2 medium carrots, chopped, about 1 cup
1 medium fennel bulb, core removed and chopped, about 1 ¼ cups
2 cloves garlic, minced, 2 teaspoons
1 tablespoon chopped fresh thyme or rosemary
½ teaspoon turmeric
1 bay leaf
8 cups chicken broth or veggie broth (1.8L)
1 medium zucchini, chopped, about 1 cup
1 bunch kale, stems removed and chopped, about 4 cups chopped
¾ cup small dried pasta, like orecchiette or orzo
Sea salt and fresh ground black pepper
2 to 3 fresh lemon slices with seeds removed, optional
Grated parmesan cheese for serving, optional
Directions
- Cook the Chicken
1Preheat the oven to 400°F (204°C). Line a baking sheet with foil or parchment paper, or use a cast-iron pan.
2Make a bed for the chicken by placing a few sprigs of fresh herbs on the pan. Rub the chicken with 1 teaspoon of olive oil, then season lightly with salt and pepper.
3Roast for 25 to 35 minutes, or until an instant-read thermometer inserted into the thickest part of the chicken reads 165°F. Transfer the chicken to a plate and let it cool until it’s easy to handle. Remove the skin and bones, then chop the meat into small pieces. Save any juices from the pan to add to the soup for extra flavor.
- Make the Soup
1About 10 minutes before the chicken is finished roasting, start the soup. Place a large, heavy-bottomed pot (we love using our Dutch oven) over medium heat. Add 1 ½ tablespoons of oil, along with the onions, carrots, fennel, and a pinch of salt. Cook, stirring occasionally, until the vegetables smell sweet and almost tender, about 10 minutes.
2Stir in the garlic, herbs, turmeric, and bay leaf, and cook for 1 minute until fragrant.
3Pour in the broth and bring to a simmer. Once it reaches a simmer, reduce the heat to medium-low to maintain a gentle bubble. Season with ¼ teaspoon of salt and a generous amount of pepper. Let simmer for 20 minutes.
4Add the zucchini, kale, pasta, chopped chicken, and any juices left in the pan from roasting the chicken. Simmer for 10 minutes, or until the pasta is al dente. Taste and adjust the seasoning (we usually add 1 to 1 ½ teaspoons of salt total, depending on the broth).
5Just before serving, drop in the lemon slices. Ladle into bowls and top with grated Parmesan cheese, if you like.
Adam and Joanne's Tips
- Pasta: If you plan to serve the whole batch of soup straight away, add the pasta according to our directions above. If you plan to enjoy the soup over a few days, it’s best to cook the pasta separately and add it when serving. The pasta will soak up the liquid as the soup sits and become mushy.
- Storing: The soup will keep in the refrigerator for a few days and in the freezer for up to a month. It’s best to keep the pasta and soup separate when storing since the pasta will absorb liquid and become too soft. If it seems dry when you reheat the soup, add a splash of stock or water.
- The nutrition facts provided below are estimates.