Description
A comforting and flavorful Chicken Meatball Soup made with fresh vegetables, tender chicken, and a hint of lemon.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3 medium carrots, sliced
- 2 celery stalks, sliced
- 8 cups chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 1 cup uncooked small pasta (like ditalini or orzo)
- 2 cups cooked chicken, shredded
- 2 cups fresh spinach
- 1/4 cup fresh parsley, chopped
- Juice of 1 lemon
Instructions
- In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until translucent. Stir in the minced garlic and cook for an additional minute until fragrant.
- Add the sliced carrots and celery to the pot, cooking for another 5 minutes until they begin to soften.
- Pour in the chicken broth and bring the mixture to a boil. Stir in the dried thyme, oregano, black pepper, and salt.
- Once boiling, add the uncooked pasta and reduce the heat to a simmer. Cook according to the pasta package instructions, usually about 8-10 minutes.
- Stir in the shredded chicken and fresh spinach, cooking for an additional 2-3 minutes until the spinach wilts.
- Remove the pot from heat and stir in the chopped parsley and lemon juice. Adjust seasoning if necessary.
- Serve hot, garnished with additional parsley if desired.
Notes
- For a heartier soup, add other vegetables like zucchini or bell peppers.
- Substitute the cooked chicken with turkey or use meatballs for a different texture and flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 4g
- Sodium: 800mg
- Fat: 8g
- Saturated Fat: 1.5g
- Unsaturated Fat: 6.5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 50mg