Chicken & Vegetable Soup with Cheese Curds

3 X PAR JOUR Relache2023 Soupe au poulet et aux legumes avec fromage en grain lr test

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Trois fois par jour

1-2 Portions
5 min Prepping
5 min Cooking
Recipe Easy


  • 6 Exceldor chicken thighs, cut into 1 cm cubes
  • 1 onion, chopped
  • 2 tbsp olive oil
  • 1 garlic clove, chopped
  • 2 sprigs celery, diced
  • 2 carrots, peeled and diced
  • 1 L chicken broth, homemade or store-bought
  • 1 can (796 ml) diced tomatoes
  • ¼ cup small pasta
  • 1 cup green beans trimmed and cut lengthwise
  • ¼ cup frozen corn
  • ¼ cup fresh parsley
  • Salt and pepper, to taste
  • Cheese curds, to garnish
  • 1 tsp dried oregano
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  1. In a large cauldron, over medium-high heat, fry the chicken and onion in olive oil for about 5 minutes, until the chicken begins to brown.
  2. Add the garlic, celery, and carrots and continue cooking for 5 minutes.
  3. Add in the chicken broth and diced tomatoes and bring to a boil. Add the pasta and the green beans and simmer over low heat for 15 minutes.
  4. Add the corn, parsley, and season. Continue cooking for 5 minutes.
  5. Pour into serving bowls and garnish with cheese curds. Sprinkle oregano over the cheese and serve.