Cardy Chicken Vegetable Soup
Warm up with a hearty bowl of Cardy Chicken Vegetable Soup, a comforting and nutrient-packed dish that celebrates wholesome ingredients and vibrant flavors. Featuring tender shredded chicken, fresh vegetables like carrots, zucchini, and celery, and the unique addition of cardoons (or cardy), this soup offers a delightful twist on classic chicken soup. Simmered with aromatic thyme, parsley, and a splash of zesty lemon juice, every spoonful is rich with layers of herby, savory goodness. Perfectly balanced with protein, fiber, and comforting warmth, this recipe is ideal for a cozy family meal or meal prep for the week. Ready in just over an hour, this one-pot wonder is a nourishing and satisfying option you'll come back to again and again! Keywords: chicken soup, cardy recipe, hearty vegetable soup, healthy soup recipe.
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 stalks celery stalks, sliced
- 3 medium carrots, diced
- 3 cloves garlic, minced
- 2 teaspoons fresh thyme
- 2 tablespoons fresh parsley, chopped
- 1 cup cardoons (cardy), trimmed and chopped
- 2 medium potatoes, diced
- 1 medium zucchini, sliced
- 6 cups chicken broth
- 1 piece bay leaf
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon lemon juice
Instructions
In a large pot, heat the olive oil over medium heat.
Season the chicken breasts lightly with salt and pepper, then add them to the pot. Cook for about 5 minutes on each side or until browned. Remove the chicken and set aside.
In the same pot, add the diced onion, celery, and carrots. Sauté for 5-7 minutes until the vegetables soften.
Add the minced garlic, fresh thyme, and chopped parsley. Stir for 1-2 minutes until fragrant.
Stir in the chopped cardoons, diced potatoes, and sliced zucchini. Cook for 3-4 minutes, stirring occasionally.
Pour in the chicken broth and add the bay leaf. Bring to a gentle boil.
While the broth heats, shred the browned chicken breasts into bite-sized pieces using two forks.
Once the soup comes to a boil, reduce the heat to a simmer. Add the shredded chicken back into the pot.
Simmer the soup for 30 minutes, stirring occasionally, until all the vegetables are tender and the flavors meld together.
Season with salt, black pepper, and a splash of lemon juice to brighten the flavors.
Remove the bay leaf before serving. Ladle the soup into bowls and garnish with additional chopped parsley if desired. Serve hot and enjoy!
Nutrition Facts
Calories |
216 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.0 g | 9% | |
| Saturated Fat | 1.4 g | 7% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 49 mg | 16% | |
| Sodium | 959 mg | 42% | |
| Total Carbohydrate | 15.8 g | 6% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 4.6 g | ||
| Protein | 23.2 g | 46% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 74 mg | 6% | |
| Iron | 1.9 mg | 10% | |
| Potassium | 831 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
