Ingredients
Scale
- 2 tablespoons olive oil or butter
- 1 medium onion, diced
- 2 garlic cloves, minced
- 2 stalks celery, diced
- 4 cups chicken, vegetable, or beef broth
- 1 can (14.5 oz) diced tomatoes
- 1 cup frozen mixed vegetables
- 1 cup cooked shredded chicken or beef (or chickpeas for a vegetarian option)
- 1/2 cup pasta, rice, or lentils
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and pepper to taste
- Optional: 1/4 teaspoon red pepper flakes for heat
Instructions
- Prepare Aromatics: Heat olive oil or butter in a large pot over medium heat. Sauté the onion, garlic, and celery until fragrant and softened, about 3-5 minutes.
- Add Base Ingredients: Pour in the broth and stir in diced tomatoes, pasta (or rice/lentils), thyme, and bay leaf. Bring to a boil.
- Add Protein and Vegetables: Reduce to a simmer and add shredded chicken (or chickpeas) and frozen mixed vegetables. Stir well to combine.
- Season: Taste and season with salt, pepper, and optional red pepper flakes.
- Simmer: Let the soup simmer on low heat for 15-20 minutes, or until pasta or rice is cooked through. Remove bay leaf before serving.
- Finish: For extra flavor, garnish with fresh parsley, a squeeze of lemon juice, or shredded Parmesan cheese before serving.
Notes
- Customizable Ingredients: Swap pasta for quinoa, rice, or gluten-free noodles to suit dietary needs.
- Storage Tips: Refrigerate leftovers in an airtight container for up to 4 days, or freeze for up to 3 months.
- Serving Suggestions: Pair with a side salad or garlic bread for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Cuisine: American
Nutrition
- Calories: 230
- Sodium: 640mg
- Fat: 7g
- Carbohydrates: 22g
- Protein: 15g