Homemade Chicken Vegetable Soup
Homemade Chicken Vegetable Soup is one of the best soups on the planet. I swear that this soup has medicinal properties. Not feeling good? Have some soup. Need to lose weight? Make Homemade Chicken Vegetable Soup. Super hungry, and not a lot of ingredients in the house, but you want something healthy? Yup, you guessed it — Homemade Chicken Vegetable Soup. This soup is so good that my twin boys went through a phase during their toddler years where they would only eat this soup! (We called it Yiayia Soup — because, of course, I learned how to make it from my Mom!)
A few posts back, I told you about how I learned early on in my 23 year old marriage that (mostly) all my dear husband needed to make him happy was pasta. This is still true! What I didn’t mention in that post is the man’s love of soup. Good Golly, does my man LOVE soup. His favorite is definitely classic chicken noodle soup, but he loves them all – french onion, minestrone, crab — I think you get the picture.
So when my Mom introduced us to her “Yiayia Soup (AKA Homemade Chicken Vegetable Soup), he was immediately in soup heaven. And now, we have four kids who also love, love, love this soup. We love this soup so much that one entire pot of soup will disappear in a sitting.
As you know by now, most of my dishes are simple. I don’t like complicated or fussy cooking, and frankly, just don’t have the time for it. With just a few vegetables, a little olive oil, and a rotisserie chicken, you can make this soup in under 30 minutes.
We often experiment with the noodles for our Homemade Chicken Vegetable Soup, usually opting for whatever we have on hand. Sometimes I like to add Greek style orzo, egg noodles, broken spaghetti, or even penne or elbow macaroni. The choice is up to you.
How to Make Homemade Chicken Vegetable Soup:
Ingredients:
2 tbsp. Olive Oil
3 Carrots, chopped into bite sized pieces
3 Stalks of Celery, chopped
1 Large Onion, chopped
2 Cloves Garlic, chopped
1/2 Cup Diced Tomato (for this recipe, I used fire roasted tomatoes)
3 – 32 oz. Cartons Chicken Broth
1 Cup Pasta of Your Choice (Elbow, Egg Noodles, Orzo, Penne)
1 Cup Cooked Chicken, Diced (I like to use Rotisserie Chicken)
2 tsp. Salt
1 tsp. Pepper
1 tsp. dried Oregano
1 tsp. dried Basil
Optional: Grated cheese and parsley for garnish
Instructions:
- Chop onion, celery, carrot and garlic. Set garlic aside from other vegetables.
- In a large dutch oven, heat olive oil on medium high heat.
- Add onion, celery, and carrot and saute until translucent, about 5-7 minutes.
- Add salt and pepper, oregano, basil, and garlic. Saute for 2-3 minutes.
- Stir in tomato and cook for 2-3 minutes.
- Add in chicken broth, chicken, and pasta.
- Bring to a boil. Cover, and reduce to a simmer. Cook for 20 minutes.
- Before serving, garnish with basil or chopped fresh parsley and grated Parmesan.
- Serve with fresh crusty bread and a tossed green salad.
Enjoy!!
- 2 tbsp. Olive Oil
- 3 Large Carrots chopped into bite sized pieces
- 3 Stalks Celery chopped
- 1 Large Onion chopped
- 2 Cloves Garlic chopped
- 1/2 Cup Diced Tomato for this recipe, I used fire roasted tomatoes
- 3 32 oz Cartons Chicken Broth
- 1 Cup Pasta of Your Choice Elbow, Egg Noodles, Orzo, Penne
- 1 Cup Cooked Chicken Diced (I like to use Rotisserie Chicken)
- 2 tsp. Salt
- 1 tsp. Pepper
- 1 tsp. Dried Oregano
- 1 tsp. Dried Basil
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Chop onion, celery, carrot and garlic. Set garlic aside from other vegetables.
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In a large dutch oven, heat olive oil on medium high heat.
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Add onion, celery, and carrot and saute until translucent, about 5-7 minutes.
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Add salt and pepper, oregano, basil, and garlic. Saute for 2-3 minutes.
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Stir in tomato and cook for 2-3 minutes.
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Add in chicken broth, chicken, and pasta.
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Bring to a boil. Cover, and reduce to a simmer. Cook for 20 minutes.
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Before serving, garnish with basil or chopped fresh parsley and grated Parmesan.
Serve with fresh crusty bread and a tossed green salad.
P.S. Have you tried my Greek Lemon and Garlic Roast Chicken and Potatoes? Try it now!
