Vegetable soup with chicken

JanaBy Jana    

January 3, 2015

Vegetable soup with chicken 0 5 0

A delicious blend of chicken and vegetables. Excellent winter warmer."

  • Prep: 10 mins
  • Cook: 25 mins
  • 10 mins

    25 mins

    35 mins

  • Yields: 4 bowls


1In a large sauce pot, heat the olive oil. Season the chicken with seasoning. When the oil is hot, add the chicken, bones, and carcass and saute for about 5 minutes, or until the meat and bones are brown.

2Remove the bones and carcass. Add the onions, celery, carrots, green onions, garlic, parsley, basil, and bay leaves.

3Saute the vegetables for 4 minutes. Add the chopped vegetables, spinach, and crushed red pepper and saute for 1 minute.

4Add the stock and bring the liquid to a boil. Add the pasta. Reduce the heat to a simmer, uncovered, for about 20 minutes, or until the pasta is tender.


2 tbs olive oil

1 chicken boned, skinned, and visible fat removed, diced

1 1/2 cups chopped onions

1 cup chopped celery

1 cup diced carrots

1/2 cup chopped green onions

2 tablespoons minced garlic

1/4 cup fresh parsley leaves

2 tbs chopped fresh basil

4 bay leaves

2 cups assorted chopped fresh vegetables such as beans, zucchini, yellow squash, cabbage, small dice

1 1/2 cups torn spinach leaves, cleaned and stemmed

Pinch crushed red pepper

3 quarts chicken stock

1 pound assorted small dried pasta shapes, such as stars, tubes, shells, etc.

12 small thermoses

1 cup finely chopped fresh parsley leaves


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