Description
A warm and nourishing soup designed to provide relief when you’re feeling under the weather, packed with chicken, vegetables, and aromatic herbs.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 large onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, sliced
- 2 celery stalks, chopped
- 1 medium zucchini, diced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 bay leaf
- 4 cups halal chicken broth
- 1 cup cooked, shredded halal chicken (or substitute with chickpeas)
- 1 cup small pasta (like ditalini)
- Salt and pepper, to taste
- Fresh parsley, chopped for garnish
- Lemon wedges for serving
Instructions
- In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.
- Next, toss in the sliced carrots and chopped celery. Cook for about 5 more minutes, allowing the vegetables to soften.
- Add the diced zucchini, dried oregano, dried thyme, and bay leaf. Stir everything together, allowing the flavors to meld for 2-3 minutes.
- Slowly pour in the chicken broth while scraping the bottom of the pot to release any stuck bits. Bring the soup to a gentle boil.
- Once boiling, add the cooked, shredded chicken and pasta of your choice. Stir well and allow to simmer for about 10-15 minutes, or until the pasta is cooked al dente.
- Remove the bay leaf and season the soup with salt and pepper to taste.
- Ladle the soup into bowls and garnish with fresh parsley. Offer lemon wedges on the side for an extra zest!
Notes
Use fresh ingredients for the best flavor. Customize the protein to suit your dietary needs, and feel free to experiment with different vegetables.
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg