Servings: 5 Servings
Calories: 180kcal
Equipment
- A large pot.
Ingredients
- 1 Tbsp. fresh parsley leaves
- 1/2 tsp. white wine vinegar or lemon juice
- 1/2 cup diced onion
- 2 Tbsp. vegetable oil
- 1/2 bag frozen mixed vegetables
- 1 clove garlic minced
- 1 lb. boneless skinless chicken breast halves
- Salt and ground black pepper
- 1 tsp. dried thyme
- 1 rib celery chopped
- 1 carton 32 oz. College Inn Chicken Bone Broth
- 2 cups water
- 4 oz. uncooked fettuccine or linguine broken into 1-inch pieces (about 2 cups)
Instructions
Step 1: Searing the Chicken
- Begin by seasoning the chicken breast halves with salt and black pepper. Heat vegetable oil in a large pot over medium-high heat. Sear the chicken until golden brown on both sides, then set it aside to rest.
Step 2: Sauteing the Aromatics
- In the same pot, sauté diced onions, thyme, garlic, and celery until softened and fragrant. Return the seared chicken to the pot.
Step 3: Simmering the Soup
- Pour in the College Inn Chicken Bone Broth and water, bringing the mixture to a gentle simmer. Add frozen mixed vegetables, fettuccine or linguine, and green beans. Let the soup cook until the pasta is al dente and the chicken is cooked through.
Step 4: Finishing Touches
- Stir in fresh parsley leaves and a splash of white wine vinegar or lemon juice to brighten the flavors of the soup. Adjust seasoning with salt and pepper as needed.
Notes
- Each ingredient in this recipe plays a crucial role in creating a harmonious blend of flavors and textures. The boneless, skinless chicken breast halves provide lean protein, while the vegetables add fiber and essential nutrients.
- The College Inn Chicken Bone Broth elevates the dish with its rich, savory taste, making it a nourishing and satisfying meal.
Nutrition
Calories: 180kcal
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