Mix Match Chicken Soup
Warm, hearty, and endlessly customizable, Mix Match Chicken Soup is your ultimate comfort food fix for any season. This vibrant recipe combines tender, shredded chicken thighs with wholesome vegetables like carrots, celery, and potatoes, all simmered in a fragrant broth spiced with thyme and oregano. The beauty of this soup lies in its versatility—choose between rice or your favorite small pasta, and finish with a burst of fresh parsley, sweet peas, and a zing of lemon juice for a perfectly balanced flavor profile. Ready in under an hour and perfect for meal prep, this chicken soup delivers savory nourishment with every spoonful. Whether you're battling a cold or craving a cozy meal, Mix Match Chicken Soup is your go-to recipe for comfort and customization.
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Recipe Information
Ingredients
- 500 grams boneless, skinless chicken thighs
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 garlic cloves, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 large potato, peeled and cubed
- 6 cups chicken broth
- 1 bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup your choice of small pasta or rice
- 1 cup frozen peas
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon lemon juice
Instructions
Heat the olive oil in a large pot over medium heat.
Season the chicken thighs with a pinch of salt and pepper. Add them to the pot and sear for 3-4 minutes per side until lightly browned. Remove the chicken from the pot and set aside.
In the same pot, add the diced onion and sauté for 2-3 minutes until translucent. Add the minced garlic and cook for an additional 30 seconds until fragrant.
Stir in the diced carrots, celery, and potato. Cook for another 4-5 minutes to slightly soften the vegetables.
Pour in the chicken broth and scrape the bottom of the pot to deglaze. Return the chicken thighs to the pot.
Add the bay leaf, dried thyme, oregano, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Bring the soup to a boil, then reduce the heat to a simmer.
Cover and let the soup cook for 20 minutes.
While the soup simmers, shred the chicken thighs using two forks and discard any excess fat or gristle.
After 20 minutes, add your choice of small pasta or rice to the pot and cook according to the package instructions. Stir occasionally to prevent sticking.
Add the frozen peas during the last 5 minutes of cooking.
Stir in the shredded chicken, fresh parsley, and lemon juice. Taste and adjust seasoning if needed.
Remove the bay leaf before serving. Ladle the soup into bowls and enjoy it warm!
Nutrition Facts
Calories |
352 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.3 g | 18% | |
| Saturated Fat | 3.1 g | 15% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 88 mg | 29% | |
| Sodium | 987 mg | 43% | |
| Total Carbohydrate | 26.0 g | 9% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 5.1 g | ||
| Protein | 29.6 g | 59% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 82 mg | 6% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 865 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.
