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Home » Recipe » Soup Recipes » Chicken Soup with Shells and Vegetables

Chicken Soup with Shells and Vegetables

Last Modified: February 15, 2023 Sabrina Quairoli This blog uses cookies. It also has affiliate links. We earn sponsored content income.

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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.

Jump to:
  • Who invented chicken soup?
  • What Ingredients are in this Chicken Soup with Shells and Vegetables?
  • How to make this Chicken Soup with Shells and Vegetables?
  • The Big Reveal
  • Chicken Soup with Shells and Vegetables Recipe Card

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

Catalina Crunch Low Carb Cereal

Small Pasta - elbow macaroni, stars, shells

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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

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Chicken Soup with Shells and Vegetables Ingredients

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.

onions in skillet

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.

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ingredients in slow cooker

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.

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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. 

Chicken Soup with Shells and Vegetables Recipe

Feel free to visit our other soup recipes below.

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Here's a copy of this recipe if you want to print it.

Chicken Soup with Shells and Vegetables Recipe Card

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Chicken Soup with Shells and Vegetables Recipe
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Sabrina Quairoli
February 16, 2016
by Sabrina Quairoli
Cuisine american
Category Chicken Recipes Recipe Slow Cooker Recipes Soup Recipes
Persons
6
Serving Size
1 cup
Prep Time
15 minutes
Cook Time
6 hours, 30 minutes
Total Time
6 hours, 45 minutes

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

  1. 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.
  2. 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.
  3. 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.
  4. Remove thyme, parsley, and bay leaves. And, serve warm.
Calories
220
9.2%
Fat
6.5 g
9.2%
Saturated
1.2 g
5%
Carbs
16 g
5.3%
Protein
25 g
Fiber
1.5 g
4%
Sugar
1.7 g
Sodium
1033 mg
43%
Trans fat
0.0 g
Cholesterol
55 mg
18%
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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Chicken Soup with Shells and Vegetables Recipe
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About Sabrina Quairoli

I love sharing my passion for organizing life and home. I hope you get inspired when visiting my home organizing tips, quick weeknight recipes, party planning ideas, and DIY organizing projects. Visit the About Me page to read my story.

Reader Interactions

Comments

  1. Jeri

    February 17, 2016 at 11:18 pm

    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.

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