Chicken and vegetable pasta soup

    (25)
    1 hour 55 min

    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.


    27 people made this

    Ingredients
    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

    Method
    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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    Reviews & ratings
    Average global rating:
    (25)

    Reviews in English (19)

    by
    21

    What a unique flavor! The mushrooms, but particularly the red pepper, lend distinct and different flavors that make this soup just a little unusual and very, very good. I took the easy way out and used a good, boxed chicken broth and some leftover rotisserie chicken. All I had to do was chop up the vegetables and throw them all in the broth along with the chicken pieces and soup pasta. Let it all simmer away and 15 minutes later it was ready to serve. I left out the carrots because I don't like them (and now that I'm a grown-up I don't have to eat them) but I would NOT recommend omitting the red pepper as that's what gives this soup its special flavor. Nice.  -  10 Nov 2010  (Review from Allrecipes US | Canada)

    by
    17

    This soup was great. I've been trying to find a good chicken noodle veggie soup and this is it. It is time consuming but worth it and make ALOT of soup. One change I would make is I didn't like the tortellini in the soup.(Although my hubby liked it) Too much noodle - I will leave this out next time and add more veggies or potatoes.  -  31 Oct 2008  (Review from Allrecipes US | Canada)

    by
    14

    I have been making this soup for the last few years and it is a great soup for those cold days. I changed nothing about the receipe. It makes a large pot but is wonderful. Takes a while to make but its worth it.  -  17 Sep 2004  (Review from Allrecipes US | Canada)

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