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Chunky Chicken Soup

 Chunky Chicken Soup
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.
8 ServingsPrep: 15 min. Cook: 70 min.

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).
Nutritional Facts: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.