When I say 30 minute chicken soup, I mean 30 minutes or less. I know I’ve said this before but my husband and I really enjoy a good bowl of soup. My husband does especially when he’s been working outside all day and it’s super cold and windy.
I love making soups, or any meal for that matter, that you can put together in almost no time at all, because lets face it, we don’t always have the time to make a fancy meal. Let’s be honest, sometimes we just don’t want to!
Another great thing about soups! You can easily double or triple them and freeze whatever doesn’t get eaten. I do that for my husband. I freeze the soup in individual serving containers and freeze them for him for work. On Sunday we take a few out of the freezer and let them defrost in the refrigerator and, my husband warms the soup up in the morning and takes it to work in a thermos. Works out perfect.
This soup couldn’t be simpler and I’m sure you have all of the ingredients you need at home already.
I have a few extra short cuts to cut the thirty minutes down even more. Keep reading!
Let’s get to our shopping list before we start cooking!
Chicken – leeks – celery – carrots – chicken broth – chicken bouillon cubes – Italian seasoning – salt and pepper
Grab a large Dutch oven or stock pot and start to cook your cubed chicken breasts.
Short cut number one – use left over rotisserie chicken or grilled chicken. That removes one whole step!
If you don’t have leftover chicken then while that is sautéing away prep your veggies. Slice the carrots. Slice the celery. Slice the leeks down the center and then slice them in half moon shapes. Make sure that you clean your leeks very well. They tend to be full of grit. Toss the veggies into the pot as you slice them up.
If you have leftover chicken then just begin sautéing your veggies. We’ll add the chicken in a few minutes.
Let the chicken and veggies cook for a few minutes. Season with the Italian seasoning, pepper and a little salt. Don’t go too crazy with the salt. You can always add more later.
Give everything a good stir. Add the chicken broth and your leftover chicken if that’s the way you went. If you cooked your chicken it’s already in the pot. Let that warm up. Add in your bouillon cubes. Give those a minute to dissolve then check the seasoning for salt and pepper.
Short cut number two – I like to serve my soup with noodles but you can eliminate cooking the pasta and just eat your soup with crackers or with nothing but a spoon. There are so many vegetable you won’t even miss the pasta, and you’ll save yourself some calories!
- 1 pound chicken breast, cubed
- 3 large carrots, peeled and sliced
- 2 medium leeks, sliced
- 5 celery stalks, sliced
- 1 tsp. Italian seasoning
- 8 cups low-sodium chicken broth
- 3 chicken bouillon cubes
- 2 cups kale, frozen chopped
- salt and pepper to taste
- In a large Dutch oven or stock pot sauté the chicken in a little olive oil. Let cook for five minutes. Stir in your prepared veggies. Let cook for another five to ten minutes until the chicken is cooked.
- Add in the Italian seasoning and salt and pepper.
- Pour in the chicken stock and let everything warm up.
- Stir in the bouillon cubes and let those dissolve.
- Stir in the kale.
- Check seasoning for salt and pepper.
- Serve with your favorite pasta.
- To shorten the cooking time you can use rotisserie chicken or leftover grilled chicken. Just skip sautéing the chicken as yours will already be cooked. Stir in the chicken after the veggies have had a few minutes to soften.