Easy 30-Minute Chicken Vegetable Soup
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Averie Cooks · by Averie Sunshine★ 5.0 (6)

Easy 30-Minute Chicken Vegetable Soup

NUTRITION · PER SERVING40M COOK
CAL 16%·PRO 53%
CARBS 28G36% OF CAL
4G FIBER19G OTHER5G TOTAL SUGAR
FAT 11G32% OF CAL
2G SAT9G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A hearty and healthy chicken vegetable soup loaded with veggies instead of noodles, featuring farro and fresh herbs. Quick to make on chilly weeknights.

mainamericansoupchickendairy free
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Nutrition & ingredients

Ingredients

serves 7
  • 1 3/4 cups water for cooking farro
  • one 7-ounce package Alessi Organic Pearled Farro (Butternut Squash and Kale)
  • 3 tablespoons olive oil
  • 2 cups sweet Vidalia or yellow onion (peeled and diced small (about 2 medium or 1 large onion))
  • 1 cup carrots (peeled and sliced thin (about 1 1/2 large carrots))
  • 1 cup celery (sliced thin (about 2 stalks))
  • 4 garlic cloves (peeled and finely minced)
  • 64 ounces 8 cups low-sodium chicken broth
  • 3 to 4 cups shredded cooked chicken
  • 2 bay leaves
  • 1 teaspoon dried oregano
  • 1 teaspoon salt (or to taste)
  • 1 teaspoon black pepper (or to taste)
  • leaves from 4 large stalks of kale (torn into bite-sized pieces (discard the center thick rib))
  • 1 cup zucchini (diced small (from about 1 medium zucchini))
  • 3 to 4 tablespoons fresh Italian flat-leaf parsley (finely chopped)
  • 1 tablespoon lemon juice (optional (brightens up the flavor))
PREP
10M
SODIUM
1257MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.