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Keep Well Chicken Soup - Lunch Version

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Keep Well Chicken Soup - Lunch Version

Kim
The Cook
8 Servings
14 Ingredients
4 Comments

Classic, comforting, and healing chicken noodle soup is perfect for a sick day or to bring to an ailing friend.

8 Servings
14 Ingredients
4 Comments

Ingredients

  • 1 tablespoon Olive Oil
  • 1 cup dice Onion
  • 1 cup dice Carrot
  • ¾ cups dice Celery
  • 4 teaspoons mince Garlic, Cloves
  • 8 cups Chicken Broth/Stock
  • 2 ½ cups cook and shred Chicken, Boneless Breasts
  • 3 cups chop Kale
  • 2 cups Orzo
  • ⅛ teaspoons Salt
  • ⅛ teaspoons Black Pepper
  • 5 tablespoons chop Rosemary, Fresh
  • 3 tablespoons chop Parsley, Fresh
  • 3 tablespoons chop Thyme, Fresh

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Cooking Instructions

Freeze For Later Cooking Day Directions

Stovetop

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. In a large soup pot, heat olive oil over medium heat.
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Make From Frozen Serving Day Directions

Easy Assembly/Ready to Eat

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
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Make It Now Cooking Directions

Stove Cook

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. Combine pasta and soup.
  2. In a large soup pot, heat olive oil over medium heat.
  3. Add onions, carrots, and celery and saute about 5 minutes until softened.
  4. Add garlic and cook, stirring 1-2 more minutes until fragrant.
  5. Add chicken broth, chicken, and kale. Increase heat and bring to a boil.
  6. Reduce heat and simmer 15-20 minutes until flavors are combined and veggies are tender.
  7. Meanwhile, cook pasta according to package instructions and drain.
  8. Stir in salt, pepper, rosemary, parsley, and thyme into soup.

Nutrition Facts

Servings Per Recipe
8 Servings
Serving Size
about 2 cups
Amount Per Serving
Calories
318
Total Fat
6g
Saturated Fat
1g
Trans Fat
0g
Cholesterol
56mg
Sodium
931mg
Total Carbohydrates
41g
Fiber
3g
Sugar
4g
Protein
25g
WW Freestyle
6

4 Comments

Join the discussion
    1. Mara, this recipe states to not combine the pasta and soup until thawed and ready to eat on “serving day.” Rice should work just as well.