Hearty Chicken Vegetable Soup

Servings :

Total Time:

6 people

30 minutes


olive oil onion celery carrots potato butternut squash thyme or Italian seasoning chicken stock chicken tenders tomato paste zucchini sweet corn fregola or risoni pasta lemon juice parsley Salt and pepper Parmesan to serve (optional)

Step 1

– Heat the oil in a large pot.

Step 2

– Add the onion, celery, carrots, potato and squash, stir in the salt and herbs and sauté over medium-low heat for 5 minutes.

Step 3

– Pour in the stock and bring to a low simmer.

Step 4

– Add the chicken and stir in the tomato paste.

Step 5

– Simmer for 15 minutes over medium-low heat.

Step 6

– Stir in the zucchini (courgette), corn, pasta and lemon juice and cook for 10-13 minutes, or until pasta is tender, stirring occasionally.

Step 7

– Take the soup off the heat and remove the chicken using tongs.

Step 8

– Shred the chicken using two forks and return to the pot.

Step 9

– Stir in the parsley. Taste the soup and season with pepper and salt, if needed.

Step 10

– Serve the soup with lemon wedges on the side, sprinkled with a little grated Parmesan if you like.

For more recipes, visit: