Quick Chicken and Vegetable Soup
This quick chicken and vegetable soup is hearty, flavourful, and ready in under 45 minutes. Using store-bought roast chicken, fresh vegetables, and pasta, it delivers all the comfort of a slow-simmered soup in a fraction of the time. Whether you’re cooking for your family or meal prepping for the week, this soup is sure to become a favourite for its simplicity, speed, and delicious taste.
Serves
6
Prep time
15 minutes
Cooking time
30 minutes
Ingredients
- ½ roast chicken, shredded (skin and bones removed)
- 2 carrots, diced
- 1 brown onion, diced
- 2 celery sticks, diced
- 1½ zucchinis, diced
- 2 garlic cloves, minced
- 2 bay leaves
- 1 sprig rosemary
- 2–3 sprigs thyme
- 1 tsp Italian herb seasoning
- 2 L chicken stock
- 2 handfuls baby spinach leaves
- 250 g orecchiette pasta (or pasta of choice)
- Freshly ground black pepper, to taste
- 1 tbsp olive oil
To serve:
- Finely chopped fresh parsley
- Grated Parmesan cheese
Directions
- Heat olive oil in a large pot over medium heat.
- Add onion, carrot, celery, zucchini, and garlic. Cook, stirring occasionally, for 5–7 minutes until the vegetables are softened.
- Stir in the Italian herb seasoning and cook for another 1–2 minutes until fragrant.
- Pour in the chicken stock, then add the bay leaves, rosemary sprig, and thyme sprigs.
- Bring the soup to a gentle boil, then reduce heat to a simmer. Let it simmer for 10 minutes to develop the flavours.
- Add the pasta directly into the pot. Cook, stirring occasionally to prevent the pasta from sticking.
- If the soup becomes too thick as the pasta cooks, add a little extra stock or water to loosen it.
- When the pasta is almost cooked, stir in the shredded chicken. Simmer for an additional 3–4 minutes until the chicken is warmed through.
- Add the baby spinach leaves and cook just until wilted, about 1–2 minutes.
- Remove the bay leaves, rosemary, and thyme sprigs.
- Taste the soup and adjust seasoning with freshly ground pepper as needed.
- Ladle the soup into bowls and garnish with parsley and a generous sprinkle of grated Parmesan cheese. Serve immediately.
Ingredients
- ½ roast chicken, shredded (skin and bones removed)
- 2 carrots, diced
- 1 brown onion, diced
- 2 celery sticks, diced
- 1½ zucchinis, diced
- 2 garlic cloves, minced
- 2 bay leaves
- 1 sprig rosemary
- 2–3 sprigs thyme
- 1 tsp Italian herb seasoning
- 2 L chicken stock
- 2 handfuls baby spinach leaves
- 250 g orecchiette pasta (or pasta of choice)
- Freshly ground black pepper, to taste
- 1 tbsp olive oil
To serve:
- Finely chopped fresh parsley
- Grated Parmesan cheese
Directions
- Heat olive oil in a large pot over medium heat.
- Add onion, carrot, celery, zucchini, and garlic. Cook, stirring occasionally, for 5–7 minutes until the vegetables are softened.
- Stir in the Italian herb seasoning and cook for another 1–2 minutes until fragrant.
- Pour in the chicken stock, then add the bay leaves, rosemary sprig, and thyme sprigs.
- Bring the soup to a gentle boil, then reduce heat to a simmer. Let it simmer for 10 minutes to develop the flavours.
- Add the pasta directly into the pot. Cook, stirring occasionally to prevent the pasta from sticking.
- If the soup becomes too thick as the pasta cooks, add a little extra stock or water to loosen it.
- When the pasta is almost cooked, stir in the shredded chicken. Simmer for an additional 3–4 minutes until the chicken is warmed through.
- Add the baby spinach leaves and cook just until wilted, about 1–2 minutes.
- Remove the bay leaves, rosemary, and thyme sprigs.
- Taste the soup and adjust seasoning with freshly ground pepper as needed.
- Ladle the soup into bowls and garnish with parsley and a generous sprinkle of grated Parmesan cheese. Serve immediately.
Helpful Tips
Storage
- Store leftovers in the fridge for up to 3 days in an airtight container.
- The pasta will continue to absorb liquid, so add extra stock or water when reheating.
- Can be frozen for up to 2 months — freeze without the pasta for best results, then cook pasta fresh when reheating.
Substitutions
- Vegetables: Swap in leeks, peas, corn, or green beans based on what you have.
- Pasta: Any short pasta works — penne, macaroni, or small shells.
- Herbs: Fresh herbs can be swapped for 1 tsp dried Italian seasoning.
Serving Suggestions
Serve with crusty bread or garlic bread for dipping
Watch How to Make It
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