A Chicken and Vegetable Soup created from scratch by simmering chicken thighs in a simple broth. No need for ready-to-serve chicken broth when it's so easy to make yourself.
Ingredients
▢1 tbsp olive oil
▢1 large onion, finely diced
▢4 celery sticks, finely diced
▢3 carrots, peeled and cubed
▢1 large potato, peeled and cubed
▢150 g | 1 cup cubed butternut squash
▢1 tsp salt
▢1 tsp dried thyme or Italian seasoning
▢1.4 liters | 6 cups hot chicken stock (broth)
▢900 g | 2 lbs chicken tenders (mini chicken breasts)
▢3-4 tbsp tomato paste
▢1 zucchini (courgette), cubed
▢150 g | scant 1 cup sweet corn (from a small tin, drained)
▢150 g | 1/2 cup fregola or risoni pasta
▢1 tbsp lemon juice
▢2 tbsp parsley, chopped, plus extra to serve
▢Salt and pepper to season
▢A little grated Parmesan to serve (optional)
Instructions
Heat the oil in a large pot.
Add the onion, celery, carrots, potato, and squash, stir in the salt and herbs and sauté over medium-low heat for 5 minutes.
Pour in the stock and bring to a low simmer.
Add the chicken and stir in the tomato paste.
Simmer for 15 minutes over medium-low heat.
Stir in the zucchini (courgette), corn, pasta, and lemon juice and cook for 10-13 minutes, or until pasta is tender, stirring occasionally.
Take the soup off the heat and remove the chicken using tongs.
Shred the chicken using two forks and return to the pot.
Stir in the parsley. Taste the soup and season with pepper and salt, if needed.
Serve the soup with lemon wedges on the side, sprinkled with a little grated Parmesan if you like.
Instant Pot method
Add the onion, celery, carrots, potato, squash, salt, herbs, stock, and chicken to your Instant Pot. Stir in the tomato paste.
Cover, set vent to sealing, and cook for 12 minutes on high pressure. Release pressure manually.
Stir in the zucchini (courgette), corn, pasta, and lemon juice and cook for 3 minutes son high pressure. Release pressure manually.
Take the inner pot out of the pressure cooker and remove the chicken using tongs.
Shred the chicken using two forks and return to the pot.
Stir in the parsley. Taste the soup and season with pepper and salt, if needed.
Serve with lemon wedges on the side, sprinkled with grated Parmesan, if you like
