Chicken Vegetable and Pasta Soup

Chicken Vegetable and Pasta Soup


26 people made this

About this recipe: The perfect wholesome soup for a cold winter's day. Chicken is simmered with vegetables, tortellini and pasta. Serve with fresh crusty bread, slathered in butter.

Diane H

Serves: 40 

  • 1 (1.35kg) whole chicken
  • 1 onion, cut into thick slices
  • 5 sticks celery, thickly sliced
  • 1 tablespoon salt
  • fresh basil leaves to taste
  • 1 teaspoon coarse ground black pepper
  • 5 carrots, sliced
  • 2 courgettes, thinly sliced
  • 450g fresh mushrooms, sliced
  • 1 red pepper, sliced
  • 350g fresh tortellini pasta
  • 2 tablespoons chicken stock granules
  • 75g uncooked pasta

Prep:15min  ›  Cook:1hr40min  ›  Ready in:1hr55min 

  1. Place chicken, onion, celery, salt, basil and pepper in a 10 litre stock pot. Fill stock pot with water until ingredients are fully covered and bring to the boil. Let simmer for 1 and 1/2 hours or until chicken is tender.
  2. Remove chicken from pot with slotted spoon and set aside for later.
  3. Add carrots, courgettes, mushrooms, red pepper, tortellini, chicken stock granules and pasta to stock pot and increase temperature to medium heat.
  4. While pasta and vegetables are cooking, tear chicken apart from bones. Cut up into pieces and add to soup in stock pot. Be sure to add additional water if ingredients are not fully covered. Bring to the boil, then reduce to a simmer for about 10 minutes or just until pasta is cooked. Enjoy.

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