Ingredients with Measurements:
- 1 lb boneless, skinless chicken breasts, cut into small pieces
- 1 onion, chopped
- 3 garlic cloves, minced
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 1 red bell pepper, chopped
- 1 can (14.5 oz) diced tomatoes, undrained
- 4 cups chicken broth
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1 tsp salt
- 1/2 tsp black pepper
- 1 cup frozen corn
- 1 cup frozen green beans
- 1 cup uncooked elbow macaroni
- 2 tbsp chopped fresh parsley
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon or spatula
- Cutting board
- Chef's knife
Step-by-step instructions:
1. Heat a large pot or Dutch oven over medium-high heat. Add the chicken and cook until browned, stirring occasionally, about 5 minutes.
2. Add the onion and garlic to the pot and cook until softened, about 3 minutes.
3. Add the carrots, celery, and red bell pepper to the pot and cook until slightly softened, about 5 minutes.
4. Add the diced tomatoes, chicken broth, thyme, oregano, salt, and black pepper to the pot. Bring to a boil, then reduce heat and simmer for 20 minutes.
5. Add the frozen corn, green beans, and elbow macaroni to the pot. Simmer for an additional 10-12 minutes, or until the macaroni is cooked through.
6. Stir in the chopped parsley and serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 40 minutes
Temperature:
Simmer over medium-low heat
Serving size:
6 servings
Nutritional information:
Per serving:
Calories: 245
Fat: 3g
Saturated Fat: 1g
Cholesterol: 43mg
Sodium: 1089mg
Carbohydrates: 34g
Fiber: 5g
Sugar: 7g
Protein: 23g
Substitutions for ingredients:
- Chicken breasts can be substituted with boneless, skinless chicken thighs.
- Frozen corn and green beans can be substituted with fresh or canned vegetables.
- Elbow macaroni can be substituted with any small pasta shape.
Variations:
- Add a can of drained and rinsed kidney beans for extra protein and fiber.
- Use different herbs and spices, such as rosemary or cumin, to change up the flavor.
- Add a splash of hot sauce or a sprinkle of red pepper flakes for a spicy kick.
Tips and tricks:
- Cut the chicken into small pieces to ensure it cooks quickly and evenly.
- Use a variety of colorful vegetables for a visually appealing soup.
- If the soup is too thick, add more chicken broth or water to thin it out.
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 4 days.
Reheating instructions:
Reheat soup in a pot over medium heat until heated through.
Presentation ideas:
Serve the soup in individual bowls with a sprinkle of chopped parsley on top.
Garnishes:
Garnish with a dollop of sour cream or a sprinkle of shredded cheese.
Pairings:
Serve with crusty bread or crackers for dipping.
Suggested side dishes:
Pair with a side salad or steamed vegetables for a complete meal.
Troubleshooting advice:
- If the soup is too thin, let it simmer for a few more minutes to reduce the liquid.
- If the soup is too thick, add more chicken broth or water to thin it out.
Food safety advice:
- Make sure the chicken is cooked to an internal temperature of 165°F to ensure it is safe to eat.
- Store leftover soup in the refrigerator within 2 hours of cooking.
Food history:
Chicken soup has been a popular dish for centuries, with variations found in cultures around the world. It is often associated with comfort and healing, and is a go-to dish for those feeling under the weather.
Flavor profiles:
This soup is savory and slightly sweet, with a hint of spice from the black pepper and thyme.
Serving suggestions:
Serve this soup as a main course for lunch or dinner.
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Taste: Savory, Herby, Comforting, Rich, Earthy