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Chicken Vegetable Soup

A nourishing and hearty chicken vegetable soup that's perfect for chilly nights or when you're feeling under the weather.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 1 tablespoon extra virgin olive oil
  • 1 small white onion, diced
  • 1 pound lean ground chicken
  • 4 cloves garlic, chopped
Vegetables
  • 3 large carrots, peeled and cut into 1/2 inch cubes
  • 3 stalks celery, halved lengthwise and sliced 1/2 inch thick
  • 8 cups low sodium chicken broth
  • 1 1 lemon, zested and juiced
  • 1.5 teaspoons ground coriander
  • 3-4 tablespoons chopped fresh dill
  • to taste Kosher salt
  • to taste Freshly ground black pepper
Pasta
  • 8 oz. rotini pasta

Method
 

Preparation
  1. In a medium-sized pot, heat the olive oil over medium heat.
  2. Add the diced onions and ground chicken. Sauté until the chicken is fully cooked and the onions are translucent, slightly browned, and aromatic.
  3. Add the chopped garlic cloves to the pot and sauté for another minute until fragrant.
Cooking
  1. Carefully incorporate the remaining ingredients—except for the rotini pasta—into your slow cooker.
  2. Set your slow cooker to high for 3 to 4 hours or low for 6 to 8 hours until the vegetables are tender.
  3. Approximately 10 minutes before serving, prepare the rotini pasta according to its package directions.
  4. Add the cooked pasta into the soup, stirring gently to combine all the flavors.

Notes

For serving, enjoy with a cozy bowl alongside a slice of crusty bread or a light salad. You can garnish with additional dill or parsley for extra flavor.