For those who don’t like to cook in the middle of busy schedule, make-ahead recipe like this always comes for the rescue. You can freeze the batch for up to 3 months!
This recipe is kid-friendly and easy to make. If you’re vegetarian, you can skip chicken ingredient and replace it with mushrooms or other vegetables.
- 2 tablespoons olive oil
- 4 carrots, cut into bite-size pieces
- 2 stalks celery, chopped
- 1 large onion, chopped
- ½ teaspoon dried thyme
- Kosher salt and black pepper to taste
- 2 pounds bone-in chicken breasts, remove the skin
- 6 cups low-sodium chicken broth or vegetable stocks
- 1 cup small pasta (e.g. fusilli)
- 2 tablespoons fresh lemon juice
- 2 tablespoons chopped fresh flat-leaf parsley
- Heat the oil in a large pot or Dutch oven over medium heat. Add the carrots, celery, onion, thyme, 1 ½ teaspoons salt, and ¼ teaspoon pepper. Cook until the vegetables are tender enough and just beginning to brown, around 10 minutes.
- Add chicken, broth, and 4 cups water. Bring to a boil, reduce heat, and simmer until the chicken is cooked. Remove the chicken and place on a cutting board. Shred the meat and discard the bones.
- Add the pasta to the soup and simmer until al dente. Add chicken, lemon juice, and parsley and stir to combine.
- This soup can be frozen in freezer-safe containers for up to 3 months. To reheat, run the containers under warm water until the soup slides out. Transfer to pot and cook over medium heat and stir occasionally until heated through.