Chicken, Veggie, And Farfalle Soup Recipe

Cooking Directions

• STEP 1.In a large pot, heat olive oil over medium heat.
• STEP 2.Add the diced onion, carrots, and celery to the pot and cook until the vegetables are softened.
• STEP 3.Add the minced garlic and cook for an additional minute.
• STEP 4.Add the chicken broth, diced chicken breast, dried thyme, salt, and pepper to the pot.
• STEP 5.Bring the soup to a boil, then reduce the heat and simmer for 15-20 minutes, or until the chicken is cooked through.
• STEP 6.Remove the chicken from the pot and shred it using two forks.
• STEP 7.Return the shredded chicken to the pot.
• STEP 8.Add the farfalle pasta and cook according to package instructions, usually around 10-12 minutes.
• STEP 9.Add the frozen peas and cook for an additional 2-3 minutes, or until heated through.
• STEP 10.Taste the soup and adjust the seasoning if needed.
• STEP 11.Serve the Chicken, Veggie, and Farfalle Soup hot with crusty bread or a side salad.

Cooking Tips

• You can use rotisserie chicken or leftover cooked chicken instead of raw chicken breast.
• Feel free to add other vegetables such as corn, green beans, or spinach to the soup.
• If you prefer a thicker soup, you can add a slurry of cornstarch and water to the soup and simmer until thickened.
• To make the soup ahead of time, you can prepare it up to the point of adding the pasta and peas. Refrigerate and add the pasta and peas when ready to serve.

Storage and Serving

• Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the soup on the stovetop over medium heat until heated through.
• Serve the soup with crusty bread or a side salad for a complete meal.