recipes / Lunch / Keep Well Chicken Soup

Keep Well Chicken Soup

Classic, comforting, and healing chicken noodle soup is perfect for a sick day or to bring to an ailing friend.
8 Servings Meet The Cook OAMM Staff Member Spotlight - Kim Kim Print
Keep Well Chicken Soup

Ingredients

  • 1 tablespoon Olive Oil
  • 1 cup dice Onion
  • 1 cup dice Carrot
  • ¾ cups dice Celery
  • 4 teaspoons mince Garlic, Cloves
  • 8 cups Homemade Chicken Stock (or Broth)
  • 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

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = 1 cup
  • 271 Calories
  • 7g Fat
  • 68mg Cholesterol
  • 477mg Sodium
  • 654mg Potassium
  • 20g Carbs
  • 2g Fiber
  • 7g Sugar
  • 31g Protein
  • 7 WW+ Points

Directions

  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.

Freezing Directions

Why would I want to freeze this?

  1. In a large soup pot, heat olive oil over medium heat.
  2. Add onions, carrots, and celery and saute about 5 minutes until softened.
  3. Add garlic and cook, stirring 1-2 more minutes until fragrant.
  4. Add chicken broth, chicken, and kale. Increase heat and bring to a boil.
  5. Reduce heat and simmer 15-20 minutes until flavors are combined and veggies are tender.
  6. Meanwhile, cook pasta according to package instructions and drain.
  7. Stir in salt, pepper, rosemary, parsley, and thyme into soup.
  8. Cool soup and drained pasta. Do not combine.
  9. Divide soup among half of indicated number of quart freezer bags, label and lay flat to freeze. Divide pasta among other half of quart freezer bags, label and freeze with soup bags.

Serving Day Directions

  1. Reheat. Combine soup and pasta.

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