Oh-So-Good Chicken Soup Recipe
I came up with this soup one weekend when my wife and I were hungry for something better than the standard. The first attempt turned out fantastic, and now I’ve got the recipe down to 20 minutes.
I came up with this soup one weekend when my wife and I were hungry for something better than the standard. The first attempt turned out fantastic, and now I’ve got the recipe down to 20 minutes.
- 1 garlic clove minced
- 1 tablespoon olive oil
- 1/8 teaspoon pepper
- 4 green onions chopped
- 2 cups uncooked bow tie pasta
- 6 tablespoons shredded parmesan cheese
- 4 cans (14-1/2 ounces each) reduced-sodium chicken broth
- 1 pound boneless skinless chicken breasts cut into 1/2-inch strips
- 1 pound fresh asparagus cut into 1-inch pieces
- 1-1/2 cups sliced fresh shiitake mushrooms
- Carbohydrate 24.6316292369136 g
- Cholesterol 74.9439290969567 mg
- Fat 3.84616173486768 g
- Fiber 1.86364713115908 g
- Protein 25.4891215789959 g
- Saturated Fat 1.35328309060681 g
- Serving Size 1 1 serving (205g)
- Sodium 146.949986052678 mg
- Sugar 22.7679821057545 g
- Trans Fat 0.608512369097613 g
- Calories 236 calories
Step-by-step
- In a large saucepan, bring broth to a boil. Stir in pasta; return to a boil. Reduce heat; simmer, covered, 8-10 minutes or until pasta is tender, stirring occasionally.
- Meanwhile, in a large skillet, heat oil over medium-high heat. Add chicken and green onions; cook and stir 5 minutes. Add asparagus, mushrooms and garlic; cook and stir 2-3 minutes or until chicken is no longer pink and asparagus is crisp-tender. Sprinkle with pepper.
- Add chicken mixture to pasta mixture; heat through. Sprinkle with cheese.
- Freeze option: Before adding cheese, cool soup. Freeze soup and cheese separately in freezer containers. To use, partially thaw soup in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth if necessary. Sprinkle with cheese.
Oh-So-Good Chicken Soup: A Weeknight Winner
As a busy working mom, time is my most precious commodity. Weeknights are a whirlwind of school pick-ups, homework battles, and the ever-present question: "What's for dinner?" I need meals that are quick, easy, and, most importantly, delicious enough to satisfy my family's rumbling tummies without requiring hours in the kitchen. That's where this Oh-So-Good Chicken Soup comes in.
This recipe isn't just a quick fix; it's a flavor explosion. The combination of tender chicken, vibrant asparagus, earthy mushrooms, and perfectly cooked pasta creates a symphony of textures and tastes. The Parmesan cheese adds a salty, sharp note that ties everything together beautifully. It's a comforting bowl of goodness that's perfect for a chilly evening or a quick lunch.
What truly sets this recipe apart is its versatility. On a busy weeknight, I can have this soup simmering on the stove in under 20 minutes. But it's also incredibly adaptable. Feeling adventurous? Substitute different vegetables – zucchini, carrots, or spinach would all work wonderfully. Want to add a little spice? A pinch of red pepper flakes would add a delightful kick. The possibilities are endless!
One of my favorite things about this recipe is the freezer-friendly option. I often make a double batch on the weekend, freezing half for those evenings when I'm short on time or energy. Simply thaw overnight and reheat – it tastes just as amazing as freshly made. This soup is a lifesaver for those unpredictable evenings when unexpected guests arrive or the kids are simply too tired to wait for a long, drawn-out dinner preparation.
The best part? My kids actually love it! Getting them to eat their vegetables is often a challenge, but this soup manages to sneak in a healthy dose of asparagus and mushrooms without any complaints. It’s a win-win – a delicious, healthy meal that the whole family enjoys. This is a recipe that's become a staple in our house, a reliable go-to when I need a quick, tasty, and satisfying meal that everyone will love.
Beyond its ease and deliciousness, this soup speaks to something deeper – the comfort of a warm, nourishing meal. In today's fast-paced world, it's easy to lose sight of the simple pleasures, the moments of connection around a shared table. This soup, in its simplicity, brings us back to those fundamentals. It's more than just a recipe; it’s a small act of love, a nourishing embrace on a busy night.
So, the next time you're searching for a quick and easy weeknight dinner, give this Oh-So-Good Chicken Soup a try. I guarantee it will become a family favorite, a comforting staple in your own kitchen, a testament to the power of simple ingredients and a little bit of love.
Ingredients:
- 1 garlic clove, minced
- 1 tablespoon olive oil
- 1/8 teaspoon pepper
- 4 green onions, chopped
- 2 cups uncooked bow tie pasta
- 6 tablespoons shredded Parmesan cheese
- 4 cans (14-1/2 ounces each) reduced-sodium chicken broth
- 1 pound boneless, skinless chicken breasts, cut into 1/2-inch strips
- 1 pound fresh asparagus, cut into 1-inch pieces
- 1-1/2 cups sliced fresh shiitake mushrooms
