Chicken-Vegetable Soup Recipe

Name: Chicken-Vegetable Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup ditalini or 1/2 cup small elbow macaroni; 6 cups canned chicken broth; 2 medium tomatoes, seeded and cut into chunks; 4 carrots, trimmed,peeled chopped into 1 inch pieces; 2 small onions, peeled and trimmed; 4 ounces French haricots vert, thin short green beans,ends trimmed; 2 small zucchini, cut into 1/2 inch pieces; 3 cloves garlic, chopped; 1 cup shredded roast chicken (optional); 1/4 cup packed fresh basil leaf, cut into thin strips; 1 1/2 teaspoons kosher salt; fresh ground black pepper; olive oil; grated parmesan cheese (optional)

Servings: persons

1/2 cup ditalini or 1/2 cup small elbow macaroni
6 cups canned chicken broth
2 medium tomatoes, seeded and cut into chunks
4 carrots, trimmed,peeled chopped into 1 inch pieces
2 small onions, peeled and trimmed
4 ounces French haricots vert, thin short green beans,ends trimmed
2 small zucchini, cut into 1/2 inch pieces
3 cloves garlic, chopped
1 cup shredded roast chicken (optional)
1/4 cup packed fresh basil leaf, cut into thin strips
1 1/2 teaspoons kosher salt
fresh ground black pepper
olive oil
grated parmesan cheese (optional)

1
In large pot of salted boiling water, cook pasta until a dente.
2
Drain and refresh under cold water; reserve.
3
In medium saucepan, combine broth, tomatoes, carrots, onions, haricots verts, zucchini and garlic.
4
Cover and bring to boil.
5
Reduce heat to a simmer and cook, uncovered, for 15 minutes.
6
Add chicken, basil, pasta, salt and pepper.
7
Cook 2 minutes.
8
Stir in olive oil.
9
Serve hot or at room temperature.

774

kcal

Calories

Fat

Carbs

133

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1/2 cup ditalini or 1/2 cup small elbow macaroni, 6 cups canned chicken broth, 2 medium tomatoes, seeded and cut into chunks, 4 carrots, trimmed,peeled chopped into 1 inch pieces, and more.

Yes, Chicken-Vegetable Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken-Vegetable Soup

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