Chicken Soup Recipe

This hearty recipe is not only packed with flavor but can easily be adapted for dairy-free and gluten-free diets, making it a thoughtful choice for any dietary needs.

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Prep Time 25

Cook Time 20

Servings: 4

Ingredients Method Video

Ingredients

½ tbsp butter (use plant-based butter for dairy-free)
4 ribs celery (diced)
4-5 large carrots (diced or sliced)
2 tsp garlic (minced)
12 cups chicken stock
½ tsp salt (to taste)
½ tsp freshly ground black pepper (to taste)
½ tsp dried rosemary
½ tsp dried sage
½ tsp dried basil
½ tsp dried oregano
1 tsp dried parsley
1 cup chickpea orzo (or swap with regular orzo, white rice or noodles)
4 cups broccoli, chopped
4 cups cauliflower, chopped
4 cups rotisserie chicken, shredded (any chicken works and don’t forget to save the bones to make the stock if using rotisserie chicken)
1 tsp Better Than Bouillon chicken flavor (or chicken bouillon granules, dairy- and gluten-free if needed)

Method

Sauté Vegetables: Heat butter in a large stock pot over medium-high heat. Add diced celery and carrots, sautéing for about 3 minutes. Add minced garlic and cook for an additional 30 seconds.
Prepare the Broth: Pour in chicken stock and season with salt, pepper, and dried herbs (rosemary, sage, basil, oregano, parsley). Taste and adjust seasoning as needed. Add a spoonful of Better Than Bouillon or chicken bouillon granules for added depth of flavor.
Cook the Pasta: Bring the broth to a boil. Add chickpea orzo (or rice) and cook for the specified time on the package, minus 5 minutes.
Add Vegetables: During the final 5 minutes of pasta cooking time, stir in broccoli and cauliflower. Cook until the vegetables are just tender but still vibrant.
Add the Chicken: Stir in shredded rotisserie chicken and allow the soup to heat through. Taste the broth again and adjust seasonings, if needed.
Serve & Store: Serve immediately or store leftovers in an airtight container in the refrigerator for 4–5 days, depending on the freshness of the chicken.