Description
A hearty, comforting vegetable and chicken soup enriched with soy-infused broth and tender cheese sacchetti. Simple pantry staples come together quickly to create a flavorful, crowd-pleasing meal.
Ingredients
1 store-bought rotisserie chicken, shredded (bite-sized pieces)
1 tablespoon olive oil
2 tablespoons butter
1 small onion, chopped
1/2 cup celery, chopped
1 cup carrots, sliced
2 garlic cloves, minced
1 teaspoon dried parsley
1 teaspoon salt
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/4 cup low-sodium soy sauce
9 cups low-sodium chicken broth
1 small can sweet corn, drained
1 cup frozen peas, thawed
12 oz uncooked fresh cheese sacchetti (or tortellini)
Freshly grated Parmesan cheese, optional
Instructions
- Heat olive oil and butter in a large Dutch oven over medium-high heat.
- Add onions and sauté for about 6 minutes.
- Add carrots and celery; cook another 4 minutes until tender.
- Stir in garlic and thyme; cook for 30 seconds.
- Add dried parsley, salt, oregano, soy sauce, and chicken broth. Bring to a boil, then cover and simmer gently for 10 minutes.
- Add sacchetti and cook according to package directions (about 5 minutes).
- Turn off heat and stir in corn, peas, and shredded chicken.
- Taste and adjust seasoning. Serve hot with Parmesan if desired.
Notes
Swap sacchetti for tortellini, ravioli, or mini gnocchi.
Add spinach or kale for extra greens.
Stir in a splash of cream for richer broth.
Use leftover roasted turkey instead of chicken.
Add red pepper flakes for gentle heat.
Nutrition
- Serving Size: 1 serving
- Calories: Approx. 320
- Sugar: 6g
- Sodium: 780mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 70mg
