At our home, we love chicken noodle soup. So, here's a twist on that recipe. Chicken Soup with Shells and Vegetables I made it in a slow cooker to help me out because it was a busy day. This recipe made extra to have for lunch the next day.
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Who invented chicken soup?
From my research, the Chinese invented chicken soup. There are many things you can add to the chicken soup. Below are some things you can add to this and any soup.
Root vegetable - Potatoes, sweet potatoes, parsnip, celery root
Other vegetables you can add to chicken soup - spinach, carrots, zucchini, garlic, kale, swiss chard, collard greens, tomatoes (I know it is a fruit =) ), mushrooms, green beans, cabbage
Spices/herbs - saffron, turmeric, parsley
Small Pasta - elbow macaroni, stars, shells
Meat - chicken breast and boneless skinless chicken thighs
What Ingredients are in this Chicken Soup with Shells and Vegetables?
1 tablespoon canola oil
⅓ cup of onion (diced)
1 lb boneless, skinless chicken breast
2 minced garlic
⅓ cup of carrots (diced)
8 cups of low sodium chicken broth
⅓ cup frozen green beans (cut green beans)
⅓ cup celery (sliced)
2 springs of fresh parsley
⅓ cup cabbage (thin slices)
2 springs of fresh thyme
1 bay leaf
½ cup small shell pasta
salt and pepper to taste
How to make this Chicken Soup with Shells and Vegetables?
Heat the canola oil and add onion for a few minutes until it starts to be translucent. Then, add the garlic for 1 minute more. Add to the slow cooker.
Add ⅓ cup of carrots (diced), 8 cups of low sodium chicken broth, ⅓ cup frozen green beans (cut green beans), ⅓ cup celery (sliced), ⅓ cup cabbage (thin slices), 2 springs of fresh parsley, 2 sprigs of fresh thyme, 1 bay leaf, and 1 lb boneless, skinless chicken breasts. Add salt and pepper to taste.
Cook on low for 5-6 hours. Add shells to the slow cooker. Take out the whole chicken breasts and using a fork, shred the chicken and place it back into the slow cooker. Cook until shells are finished, about .5 hours.
Remove thyme, parsley, and bay leaves. And, serve warm.
The Big Reveal
Here it is! Doesn't it look yummy? The whole family loved it.
Feel free to visit our other soup recipes below.
- Chicken Artichoke Soup Recipe
- Delicious Weeknight Dinner Soup Recipes
- Turkey Lentil Soup Recipe For The Family
- Pumpkin Black Bean Corn Soup Recipe Freezer Meal
- Low-Carb Stuffed Peppers Soup Recipe
- Vegetable Cabbage Bean Soup Recipe
- Homemade Gazpacho Recipe with Cherry Tomatoes
- Beef Stew with Carrots Recipe
Here's a copy of this recipe if you want to print it.
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Ingredients
- 1 tablespoon canola oil
- ⅓ cup of onion (diced)
- 2 minced garlic
- ⅓ cup of carrots (diced)
- 8 cups of low sodium chicken broth
- ⅓ cup frozen green beans (cut green beans)
- ⅓ cup celery (sliced)
- ⅓ cup cabbage (thin slices)
- 2 springs of fresh parsley
- 2 springs of fresh thyme
- 1 bay leaf
- 1 lb boneless, skinless chicken breast
- ½ cup small shell pasta
- salt and pepper to taste
Instructions
- Heat the canola oil and add onion for a few minutes until it starts to be translucent. Then, add the garlic for 1 minute more. Add to the slow cooker.
- In the slow cooker, add ⅓ cup of carrots (diced), 8 cups of low sodium chicken broth, ⅓ cup frozen green beans (cut green beans), ⅓ cup celery (sliced), ⅓ cup cabbage (thin slices), 2 springs of fresh parsley, 2 sprigs of fresh thyme, 1 bay leaf, and 1 lb boneless, skinless chicken breasts. Add salt and pepper to taste.
- Cook on low for 5-6 hours. Add shells to the slow cooker. Take out the whole chicken breasts and using a fork shred the chicken and place it back into the slow cooker. Cook until shells are finished about .5 hours.
- Remove thyme, parsley, and bay leaves. And, serve warm.
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Jeri
I love soups of all kinds... have I mentioned that? I've not tried a chicken noodle soup made with pasta shells so I might have to give this a try the next time I make a big batch to freeze into serving portions.