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Chunky Chicken Soup

Here's a satisfying soup that you'll find yourself serving year-round. Every spoonful is loaded with the fantastic flavor of chicken, celery, carrots and peas.
  • Total Time
    Prep: 15 min. Cook: 70 min.
  • Makes
    8 servings (2 quarts)


  • 1 pound boneless skinless chicken thighs, cut into 1-inch pieces
  • 1 cup sliced celery
  • 1/2 cup chopped onion
  • 2 tablespoons canola oil
  • 6 cups chicken broth
  • 1-1/2 cups sliced carrots
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt, optional
  • 1/4 teaspoon pepper
  • 1/2 cup uncooked macaroni
  • 1-1/2 cups frozen peas


  • In a large saucepan, cook the chicken, celery and onion in oil until chicken is no longer pink.
  • Add the broth, carrots, thyme, salt if desired and pepper; bring to a boil. Reduce heat; cover and simmer for 45 minutes or until vegetables are tender.
  • Stir in macaroni and peas. Cover and simmer for 15 minutes or until the macaroni is tender.
Nutrition Facts
1 cup: 140 calories, 6g fat (0 saturated fat), 18mg cholesterol, 109mg sodium, 13g carbohydrate (0 sugars, 0 fiber), 10g protein. Diabetic Exchanges: 1 starch, 1 meat.

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