Classic Chicken Soup

Source: Adapted from Tasty

Serving size: 2 cups

Servings per recipe: 6

This comforting one-pot dish is easy to prepare and perfect for those cold winter evenings!

View Nutrition Facts

Ingredients

2 tablespoons olive oil
1 large onion, chopped
3 large carrots, sliced
4 stalks celery, chopped
3 cloves garlic, chopped
2 cups frozen broccoli
8 cups low sodium chicken broth
8 oz. egg noodles
3 cups shredded rotisserie chicken
½ cup fresh parsley, chopped
salt, to taste
black pepper, to taste

Materials

Cutting board, sharp knife, large soup pot

Instructions

  1. Heat olive oil in a large soup pot over medium heat. Add the onion, carrots, and celery and cook until vegetables are softened, about 10 minutes.
  2. Stir in the garlic and cook for 1 minute until fragrant. Add the stock and bring to a boil.
  3. Add the frozen broccoli and noodles and reduce to low heat. Simmer soup until noodles are al dente.
  4. Shred rotisserie chicken and stir into the soup. Continue cooking for 2 more minutes, until chicken is warmed through.
  5. Season to taste with salt and pepper and stir in parsley. Ladle soup into bowls and enjoy!

Notes

This recipe is a great way to use up leftover chicken and veggies!

Swap out the egg noodles for any dried pasta you have on hand.

Instead of rotisserie chicken, try cooking chicken thighs in a crock pot and shredding.

More About Onions

How to Select

Choose onions that are firm and dry with bright, smooth outer skins.

How to Store

Before storage, onions should be dry, with papery skin and shriveled roots. Store whole onions in a cool, dark, well ventilated place for use within 4 weeks. Refrigerate cut onions in a tightly sealed container for use within 2-3 days. Discard, or trim and cook, any bruised onions. Long term: Braid and hang upside-down, store in bags with some holes for ventilation in cold, dry place at 32-40 degrees. Can last up to 8 months. Do not freeze.

How to Prepare

Rinse. Trim off ends. Remove dry, papery skin. Cut in half. Peel away thick outer layer. Chop or slice. Eat raw: Sweet and red onions are milder and can be added to salads and sandwiches. Eat cooked: Yellow and white onions are stronger and great for cooking. Sauté, stir-fry, microwave, steam, boil, or braise. Add to soups, sauces, casseroles, dips, and vegetable, pasta, rice, and meat dishes.