Low-Calorie
Active40 min
Total1 HR
Every pot starts with garlic, onions, bone-in chicken breast and low-sodium broth. From there, make it your own with seasonings, vegetables, grains and/or beans. (Variations: Chicken Soup 5 Ways.)
1. Lay the base Heat 2 Tbsp. extra-virgin olive oil in a large pot over medium heat; add 1 cup chopped onion and 2 minced garlic cloves. Cook, stirring, until softened, 2 to 3 minutes. Add 2 to 4 tsp. seasonings total (see below). Cook, stirring, 1 to 2 minutes more.
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2. Hack “homemade” broth Save time by using boxed or canned broth. Make it taste homemade by cooking the chicken for the soup in the broth before adding other ingredients. Pour 8 cups low-sodium chicken broth into the pot with the seasonings. Add 2 lb. bone-in chicken breasts (without skin); simmer until cooked through (165°F on an instant-read thermometer), 20 to 22 minutes. While it cooks, skim any foam from the surface to keep the broth clear. Transfer the chicken to a clean cutting board to cool, then shred into bite-size pieces.
3. Load it with vegetables Add 6 to 8 cups vegetables (fresh or frozen, thawed) to the broth after you take out the chicken. Return to a simmer; cook until the vegetables are tender, 4 to 10 minutes.
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4. Bump up fiber Add 3 cups cooked pasta, whole grains or 1½ cups cooked beans (or one 15-oz. can beans, rinsed) to the pot. Stir in the chicken, 1¼ tsp. salt and ½ tsp. pepper. Cook until heated through.
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5. Go for big flavor Just before serving, add one more layer with a flavor burst—it can be something as simple as parsley or lime juice. For a more complex finish, stir in pesto or chile paste.
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►► MAKE AHEAD: Refrigerate (without pasta or grains, if using, and without flavor burst), for up to 3 days. To serve, stir in pasta or grains and reheat, then stir in flavor burst.
Serves 8: 1½ cups each