Chunky Chicken Soup Recipe

Chunky Chicken Soup Recipe photo by Taste of Home

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Here's a satisfying soup that you'll find yourself serving year-round. Every spoonful is loaded with the fantastic flavor of chicken, celery, carrots and peas.

This recipe is:

Diabetic Friendly

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Chunky Chicken Soup Recipe

Prep: 15 min. Cook: 70 min.

Yield: 8 Servings

15 70 85

Ingredients

1 pound boneless skinless chicken thighs, cut into 1-inch pieces
1 cup sliced celery
1/2 cup chopped onion
2 tablespoons canola oil
6 cups chicken broth
1-1/2 cups sliced carrots
1 teaspoon dried thyme
1/2 teaspoon salt, optional
1/4 teaspoon pepper
1/2 cup uncooked macaroni
1-1/2 cups frozen peas

Directions

In a large saucepan, cook the chicken, celery and onion in oil until chicken is no longer pink.
Add the broth, carrots, thyme, salt if desired and pepper; bring to a boil. Reduce heat; cover and simmer for 45 minutes or until vegetables are tender.
Stir in macaroni and peas. Cover and simmer for 15 minutes or until the macaroni is tender. Yield: 8 servings (2 quarts).

Diabetic Exchanges: One 1-cup serving (prepared with low-sodium broth and without added salt) equals 1 starch, 1 meat; also, 140 calories, 109 mg sodium, 18 mg cholesterol, 13 gm carbohydrate, 10 gm protein, 6 gm fat.

Originally published as Chunky Chicken Soup in Country Chicken Cookbook , p23

Refrigerate Chicken Soup without Noodles

When I make my favorite chicken noodle soup, I find it tastes better if I refrigerate the soup without the noodles. When it’s time to serve, I add the noodles to the amount of soup I’m going to use and cook them until tender. —Martha Dimitch, Nineveh, Indiana