Print

Chicken Vegetable Soup [No Noodles!]

Chicken Vegetable Soup

This chicken vegetable soup is very easy to make. It’s filling and comforting even though it’s cooked without noodles.

Scale

Ingredients

Instructions

  1. In a large pot, heat the olive oil over medium heat. Add the leeks, celery, carrot, and red pepper and cook, stirring occasionally, until the vegetables start to soften, for about 4 to 5 minutes.
  2. Add the chicken stock, water, and chicken. Bring to a boil; reduce heat, cover and simmer until the chicken is cooked through, for about 15 minutes.
  3. Carefully remove the chicken to a cutting board and shred it using a fork to hold the chicken. You can turn off the heat while you are shredding the chicken.
  4. Stir the shredded chicken back into the soup. Add the corn, peas, oregano, lime juice, and pepper. Season with salt if needed.
  5. Bring to a boil; reduce heat, cover and simmer until the peas and corn are cooked, for about 3 minutes.
  6. Add the parsley and dill to the soup and turn off the heat.

Notes

Nutrition information is a rough estimate for 1 of 6 servings.

Nutrition

.