Community recipe
Cozy Pantry Chicken Soup
A warm, weeknight-friendly chicken soup made with pantry staples, tender vegetables, pasta, and a bright lemon-herb finish. It needs only a standard pot and is designed for an easy, comforting dinner or lunch.
- Serves
- 4
- Prep
- 15 min
- Cook
- 35 min
- Difficulty
- easy
Get ready
Ingredients
- 1 tbsp olive oil
- 1 yellow onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 2 garlic cloves, minced
- 1.5 l chicken broths
- 1 tsp italian seasoning
- 680 g boneless, skinless chicken thighs
- 680 g boneless, skinless chicken thighs, cooked and shredded
- 115 g small pastas
- 30 ml lemon juices
- 15 g fresh parsleies, chopped
- 0.5 tsp kosher salt (optional)
- 0.25 tsp black pepper (optional)
Make it
Instructions
- 01
Soften the aromatics
Warm a large pot over medium heat. Add 1 tbsp olive oil and swirl to coat. Add 1 item yellow onion, diced and cook for 3 minutes, stirring occasionally. Add 2 items carrots, diced and 2 stalks celery stalks, diced, then cook for 4 minutes until the vegetables begin to soften. Stir in 2 cloves garlic cloves, minced and cook for 30 seconds, just until fragrant.
- 02
Simmer the chicken
Pour in 1.5 l chicken broth and stir in 1 tsp italian seasoning. Nestle 680 g boneless, skinless chicken thigh into the liquid. Bring the pot to a gentle simmer, then reduce the heat to maintain a steady simmer. Cover partially and cook until the chicken reaches 74°C in the thickest part and the vegetables are tender, about 20 minutes.
- 03
Shred the chicken and cook the pasta
Remove 680 g boneless, skinless chicken thigh, cooked and shredded to a plate and shred them with two forks once cool enough to handle. Return the shredded meat to the pot. Stir in 115 g small pasta and simmer uncovered until the pasta is tender, following the package timing, usually 8 to 10 minutes. Stir occasionally so the pasta does not stick.
- 04
Brighten and serve
Turn off the heat and stir in 30 ml lemon juice and 15 g fresh parsley, chopped. Taste and adjust with 0.5 tsp kosher salt (optional) and 0.25 tsp black pepper (optional) if needed. Let the soup stand for 2 minutes, then ladle it into bowls and serve hot.
