Chicken noodle soup in a jar
Votes: 4
Time: 50 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 283, total fat 6 G., saturated fats 1 G., proteins 30 G., carbohydrates 27 G., fiber 4 G., cholesterol 69 mg, sodium 603 mg, sugar 7 G.
Calories 283, total fat 6 G., saturated fats 1 G., proteins 30 G., carbohydrates 27 G., fiber 4 G., cholesterol 69 mg, sodium 603 mg, sugar 7 G.
Make a summer chicken soup filled with vegetables, finely chopped orzo pasta, and chunks of chicken. All ingredients are finely chopped, making the soup perfect for jarring and on-the-go. Onions, carrots, and celery are simmered simultaneously in chicken broth, and toward the end of cooking, finely chopped chicken breast, green peas, and spinach are added. Lemon juice and zest add a refreshing citrus flavor that pairs beautifully with the vegetables.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 350g boneless, skinless chicken breasts (about 2 breasts, halved), cut into 1cm pieces.
- 1 medium carrot, chopped
- 1 stalk celery, chopped
- Half a medium onion, chopped
- 1 liter of chicken broth
- 1/3 cup orzo pasta
- 0.5 cup frozen peas, defrosted
- 4 cups spinach
- 2 tablespoons freshly squeezed lemon juice
- 1 teaspoon finely grated lemon zest
- Special equipment: 4 half-liter Mason jars
We recommend
Recipes with similar ingredients: chicken breasts, orzo pasta, carrot, celery, spinach, peas, lemon juice
Cooking the dish according to the recipe:
- Combine carrots, celery, onion, chicken broth, and 2 cups water in a large saucepan. Bring to a boil over medium-high heat.
- Add the orzo pasta and 1/2 teaspoon salt, reduce heat and simmer until the vegetables and pasta are tender, about 10 minutes.
- Mix the chicken with 0.5 teaspoon of salt and a pinch of ground black pepper, then add it to the soup along with the peas. Simmer over low heat until the chicken is cooked through, 3-4 minutes. Add the spinach and cook, stirring, until wilted.
- Turn off the heat, stir in the lemon juice and zest, and season with salt and pepper to taste. Ladle the soup into 4 half-liter jars.
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