Go Back
–+ servings
college inn chicken soup

College Inn Chicken Soup Recipe

As a food enthusiast, I always find comfort in a warm bowl of soup, especially on chilly evenings or when I'm feeling under the weather.
Print Recipe Pin Recipe
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Course: Dinner
Cuisine: American
Keyword: college inn chicken soup recipe
Servings: 6
Calories: 420kcal

Equipment

  • Saucepan
  • knife
  • chopping board
  • measuring cups, and spoons
  • Fork and Spoon
  • plate
  • Thermometer

Ingredients

  • 1/2 bag frozen mixed vegetables
  • 1 lb. boneless skinless chicken breasts or thighs
  • 3 carrots diced
  • 1 small onion diced
  • 1 Tbsp. fresh thyme leaves
  • 2 cups water
  • 3 celery stalks diced
  • 2 Tbsp. diced fresh parsley
  • 2 cartons 32 oz. each College Inn® Chicken Broth
  • Dash of Ground black pepper
  • 1 1/2 tsp. white wine vinegar or lemon juice
  • 2 cubes chicken Boullion
  • 1 clove garlic minced
  • 2 Tbsp. vegetable oil

Instructions

  • Tenderly pat the chicken dry, setting the stage for its flavorful debut in our hearty soup.
  • In a 4 or 5-qt. saucepan, let the alchemy begin. Heat vegetable oil over a medium-high flame. Introduce the chicken, allowing it to embrace a golden-brown sear for about 5 minutes. Flip the chicken, creating a canvas for the upcoming gastronomic masterpiece.
  • Clear a spot in the pan, giving a spotlight to the vegetable ensemble – onions, carrots, celery, and thyme. Let them dance and mingle for 8 to 10 minutes, stirring occasionally. Witness the transformation as onions and celery soften into a symphony of flavors.
  • Pour in the broth and water, elevating the performance to a boil. As it simmers over medium heat for 15 minutes, check the chicken for its moment of perfection - an internal temperature of 165°F and no pink inside.
  • With the chicken taking a temporary bow on a plate, introduce the noodles to the soup. Cover and let them gracefully perform for 5 to 6 minutes until they reach a tender state. Meanwhile, shred the chicken into bite-sized pieces, ready to steal the culinary spotlight.
  • Bring back the star of the show – the shredded chicken. Alongside fresh parsley and a touch of vinegar, let them make a flavorful entrance into the soup, adding depth and complexity. Season the ensemble to taste with a dash of ground black pepper.
  • Your culinary opus is now ready for its grand finale – a hearty Chicken Vegetable Soup that promises a symphony of flavors, warmth, and comfort. Serve it with pride and savor the well-deserved applause!

Notes

  • To enhance the flavor of the soup, consider adding a splash of cream or a dollop of sour cream before serving.
  • For a thicker consistency, you can blend a portion of the soup using an immersion blender.
  • Feel free to customize the vegetables based on your preferences or what you have on hand.
  • Leftover soup can be frozen in airtight containers for future enjoyment.
  • For a gluten-free option, ensure that the chicken Bouillon cubes are free from gluten-containing ingredients.

Nutrition

Calories: 420kcal
Tried this recipe?Let us know how it was!