Easy Chicken and Vegetable Soup

This chicken and vegetable soup is easy and healthy. It's a great meal to meal prep for the week and feed to the whole family.

Course Soup

Cuisine Greek-Inspired

Keyword blue zone

Prep Time 15

Cook Time 35

Total Time 50

Servings

Calories 456kcal

Author Maria Koutsogiannis

Ingredients

2 tbsp olive oil
400-500 g chicken breasts (about 2)
3 garlic cloves, minced
1 small yellow onion, diced
2 medium carrots, diced
2 celery stalks, diced
1 fennel bulb, diced
2 tsp salt
½ tsp pepper
2 ½ tbsp chicken or vegetable stock paste
7 cups water
1 398ml/14oz can butter beans (or other white beans of choice)
3 medium-sized tomatoes, chopped
1 ½ tsp dried oregano
1 cup dry orzo pasta, cooked (optional)
juice from half a lemon

Toppings

Instructions

Season the chicken breasts with salt and pepper and set aside. Into a large stock pot add olive oil and turn to medium-high heat. Add the chicken breasts and sear, 2 minutes per side, then remove to a bowl or plate.
Turn the heat to medium and add the chopped onion, carrot, celery, fennel. Cook for 8-12 minutes, stirring occasionally, until vegetables are softened and more caramelized.
Add the minced garlic, salt, pepper, dried oregano and bay leaves and cook 1-2 minutes until fragrant.
Add the chopped tomatoes and their juices and rinsed beans.
Stir in the chicken stock paste and cook for 1-2 minutes.
Add the water and stir. Bring to a simmer over medium-high heat.
Once simmering, add the chicken breasts (along with any juices) and then turn to medium-low, keep at a simmer and cook for 15-20 minutes, lid on the pot part of the way, until the chicken breasts are cooked. Stir occasionally.
Optional: While the soup is simmering, cook the orzo pasta to al dente in a separate pot, drain and set aside.
Once chicken is cooked, remove chicken from pot, shred with forks or cut into bite-sized pieces and add back to the pot. Squeeze in the juice of half a lemon and stir. Taste and season with more salt and pepper if desired.
Serve as-is or with a scoop of cooked orzo pasta. Top with crumbled feta cheese and minced fresh parsley and another squeeze of lemon if desired.

Video

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Notes

If you don't have chicken or vegetable stock paste, use chicken or vegetable broth instead of water.
If you love this recipe you'll enjoy our Black Eyed Pea Soup (Blue Zone Ikarian Stew)
If you can't find butter beans, cannellini or navy beans would also be delicious.
You can serve this soup with quinoa instead of orzo pasta.
Instead of the chicken, double the amount of beans in the recipe.

Nutrition