Mix Match Chicken Soup

Warm, hearty, and endlessly customizable, Mix Match Chicken Soup is your ultimate comfort food fix for any season. This vibrant recipe combines tender, shredded chicken thighs with wholesome vegetables like carrots, celery, and potatoes, all simmered in a fragrant broth spiced with thyme and oregano. The beauty of this soup lies in its versatility—choose between rice or your favorite small pasta, and finish with a burst of fresh parsley, sweet peas, and a zing of lemon juice for a perfectly balanced flavor profile. Ready in under an hour and perfect for meal prep, this chicken soup delivers savory nourishment with every spoonful. Whether you're battling a cold or craving a cozy meal, Mix Match Chicken Soup is your go-to recipe for comfort and customization.

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 6

Ingredients

• 500 grams boneless, skinless chicken thighs
• 2 tablespoons olive oil
• 1 large onion, diced
• 3 garlic cloves, minced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 1 large potato, peeled and cubed
• 6 cups chicken broth
• 1 bay leaf
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 cup your choice of small pasta or rice
• 1 cup frozen peas
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon lemon juice

Directions

Step 1

Heat the olive oil in a large pot over medium heat.

Step 2

Season the chicken thighs with a pinch of salt and pepper. Add them to the pot and sear for 3-4 minutes per side until lightly browned. Remove the chicken from the pot and set aside.

Step 3

In the same pot, add the diced onion and sauté for 2-3 minutes until translucent. Add the minced garlic and cook for an additional 30 seconds until fragrant.

Step 4

Stir in the diced carrots, celery, and potato. Cook for another 4-5 minutes to slightly soften the vegetables.

Step 5

Pour in the chicken broth and scrape the bottom of the pot to deglaze. Return the chicken thighs to the pot.

Step 6

Add the bay leaf, dried thyme, oregano, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Bring the soup to a boil, then reduce the heat to a simmer.

Step 7

Cover and let the soup cook for 20 minutes.

Step 8

While the soup simmers, shred the chicken thighs using two forks and discard any excess fat or gristle.

Step 9

After 20 minutes, add your choice of small pasta or rice to the pot and cook according to the package instructions. Stir occasionally to prevent sticking.

Step 10

Add the frozen peas during the last 5 minutes of cooking.

Step 11

Stir in the shredded chicken, fresh parsley, and lemon juice. Taste and adjust seasoning if needed.

Step 12

Remove the bay leaf before serving. Ladle the soup into bowls and enjoy it warm!

Nutrition Facts

Serving size	3237.7 grams (3237.7g)

Amount per serving	% Daily Value*
Calories	2242

Total Fat 87.30g	112%
Saturated Fat 20.20g	101%
Polyunsaturated Fat 2.70g
Cholesterol 625mg	208%
Sodium 6438mg	280%
Total Carbohydrate 183.90g	67%
Dietary Fiber 27.40g	98%
Total Sugars 33.60g
Protein 178.80g	358%

Vitamin D 35IU	175%
Calcium 507mg	39%
Iron 18mg	98%
Potassium 5762mg	123%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 35.1%

Protein: 32.0%

Carbs: 32.9%