In that recipe, we gently simmer chicken thighs in water with onion and spices. You can even use some of the roasting juices in the soup.Ĭhicken breast work too, here’s a recipe for juicy baked chicken breasts to help you out or you can use our shredded chicken recipe. This keeps the chicken flavorful and juicy. To do it, slide them into a 400-degree oven and roast until they are cooked through.
Or if you don’t have any on hand, bake a few chicken thighs in the oven. Add them at the end with the pasta, which only needs about 10 minutes.įor the chicken, you can use leftover or previously cooked chicken - see our whole roasted chicken recipe. Since the zucchini and kale wilt and soften so quickly, they don’t need as much cooking time. The hearty veggies like onion, carrot, and fennel go in first. When they are soft and sweet, we add garlic, herbs and chicken stock. The trick to making this soup is to cook the vegetables in two stages. By the way, if you love pasta in soup, check out our easy chicken noodle soup. It’s optional, but we found that adding just under a cup of dry pasta to the pot adds just enough to make the soup dinner worthy without being hungry after. There’s onion, carrots, fennel, zucchini, and kale! There’s a small amount of pasta in there, too. For this lemon chicken soup, we add five vegetables. We love soups to be hearty and satisfying. Lately, when we are out of ideas for what to cook for dinner, this soup (or a variation of it) is where we turn.
Lemon thyme chicken soup how to#
How to Make The Best Veggie-Packed Chicken Soup Jump to the Lemony Chicken Vegetable Soup Recipe or read on to see how we make it. At under 250 calories a serving, it’s healthy, and since it’s packed to the brim with veggies and chicken, it’s ultra-satisfying. It’s hearty, healthy, satisfying, and tastes incredible. This lemon chicken and vegetable soup checks all the boxes.
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