Easy Weeknight Chicken Soup

Name: Weeknight Chicken Soup
Cuisine: American
Ingredients: 2 pounds chicken thighs; 3 tablespoons of olive oil; 1 medium onion (medium diced); 3 garlic cloves (minced); 4 medium carrots (medium diced); 4 celery stalks (medium diced); 3 medium zucchini (medium diced); 1 bag of frozen corn; 1 ½ tablespoons of dried dill; 1 ½ tablespoons of dried dried parsley; 2 bay leaves; 12 cups (3 cartons) of chicken stock; 1 pound of tortellini pasta; Salt and pepper to taste; Parsley for garnish

by Kelly Curtin February 6, 2024

This delicious and comforting chicken soup recipe is perfect for those busy weeknights when you need something quick, nourishing, and packed with flavor. With the help of some handy pantry staples and a few simple steps, you can have a wholesome and satisfying meal on the table in no time.

Weeknight Chicken Soup

Rated 5.0 stars by 1 users

Cuisine

American

This is by far one of my favorite dinners on a cold, snowy night. This easy weeknight chicken soup recipe is a perfect solution for those busy evenings when you need a delicious, wholesome meal without spending too much time in the kitchen.

Ingredients

2 pounds chicken thighs
3 tablespoons of olive oil
1 medium onion (medium diced)
3 garlic cloves (minced)
4 medium carrots (medium diced)
4 celery stalks (medium diced)
3 medium zucchini (medium diced)
1 bag of frozen corn
1 ½ tablespoons of dried dill
1 ½ tablespoons of dried dried parsley
2 bay leaves
12 cups (3 cartons) of chicken stock
1 pound of tortellini pasta
Salt and pepper to taste
Parsley for garnish

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Directions

Preheat the oven to 350 degrees.
Coat the chicken thighs in 2 tablespoons of olive oil.
Salt and pepper the chicken thighs on all sides, and place on a foil lined baking sheet.
Roast the chicken thighs for 30 minutes.
Heat the olive oil in a large pot or Dutch oven over medium-high heat.
Add the onion, garlic, carrots, and celery to the pot. Sauté for about 5 minutes or until the vegetables start to soften.
Add the zucchini and corn and sauté for 2 minutes.
Pour in the chicken stock, dill, bay leaves, and parsley. Season with salt and black pepper according to your taste. Give everything a good stir to combine.
Bring the soup to a boil, then reduce the heat to low and let it simmer for about 10-15 minutes or until the chicken is cooked through and the flavors have melded together.
Remove the chicken thighs from the oven and allow them to cool enough to handle.
Meanwhile, cook the tortellini pasta according to the package instructions. Make sure not to overcook them.
Shred the chicken thighs and add to the soup.
Taste the soup and adjust the seasoning if needed. If desired, add more salt, pepper, dried herbs, or any other preferred seasonings.
Ladle the hot and comforting chicken soup over the tortellini pasta. Garnish with parsley for an added pop of freshness and color.
Serve immediately and enjoy the warmth and nourishing flavors of this quick and easy weeknight chicken soup recipe!

Recipe Note

Pro Tip: This is a double batch recipe. Freeze the leftovers for one of those nights when you can't, or don't want to cook from scratch.