- Meat and poultry
- Chicken soup
- Chicken vegetable soup
- Chicken mushroom soup
The perfect wholesome soup for a cold winter's day. Serve with fresh crusty bread, slathered in butter.
27 people made this
- 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
MethodPrep:15min ›Cook:1hr40min ›Ready in:1hr55min
- 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.
- Remove chicken from pot with slotted spoon and set aside for later.
- Add carrots, courgettes, mushrooms, red pepper, tortellini, chicken stock granules and pasta to stock pot and increase temperature to medium heat.
- 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.
Reviews & ratingsAverage global rating:(26)
Reviews in English (20)
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
by Kathy C
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
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
Slow Cooker Chicken, Vegetable, And Bow Tie Pasta Soup
1/2 cooked rotisserie chicken (or more if desired)
1 yellow onion, coarsely chopped
8 ounces baby carrots, sliced
2 ribs celery, chopped
2 cloves garlic, peeled and sliced
1 sweet potato, peeled and coarsely chopped (or more if desired)
2 bay leaves
1 tablespoon dried parsley
3 ears cooked fresh corn, sliced off the cob (or more if desired)
1 zucchini, sliced (or more if desired)
1 cup cooked green beans
1 tablespoon Old Bay seasoning, or to taste
1 cup bow tie pasta (or other shape)
salt and pepper
6 leaves fresh basil, coarsely chopped
grated parmesan cheese, if desired
- 1 tablespoon vegetable oil
- 2 skinless, boneless chicken breasts, cut into bite-sized pieces
- ½ large white onion, chopped
- 2 cloves garlic, chopped
- 2 (14 ounce) cans chicken broth
- 2 small red potatoes, chopped
- ¼ head cabbage, chopped
- 1 large carrot, chopped
- 2 eggs, beaten (Optional)
- salt and ground black pepper to taste
Heat vegetable oil in a large pot over medium heat. Add chicken breasts, onion, and garlic cook and stir until chicken is no longer pink in the center, about 5 minutes.
Pour chicken broth into the pot bring to a boil. Stir in potatoes, cabbage, and carrot. Simmer soup until potatoes are tender, 30 to 40 minutes.
Bring soup back to a boil. Drizzle in eggs, stirring until cooked, about 1 minute. Season with salt and pepper.
- 2 14 ounce cans reduced-sodium chicken broth
- 2 cups water
- ¼ teaspoon black pepper
- 1 cup dried whole wheat rotini or twisted spaghetti or broken fusilli
- 3 cups vegetable pieces (such as thinly sliced carrots, small broccoli florets, chopped green or red sweet pepper, and/or fresh or frozen whole kernel corn)
- 1 ½ cups cubed cooked chicken (about 8 ounces)
- 1 tablespoon snipped fresh basil
- ¼ cup finely shredded Parmesan cheese (1 ounce)
In a Dutch oven combine the broth, the water, and black pepper bring to boiling. Stir in the pasta. Return to boiling reduce heat. Simmer, covered, for 5 minutes. Stir in vegetables. Return to boiling reduce heat. Simmer, covered, for 5 to 8 minutes more or until vegetables and pasta are tender. Stir in chicken and basil heat through. To serve, top with Parmesan cheese. Makes 6 main-dish servings.
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Hearty Chicken Vegetable Soup with Pasta & Beans
This chicken vegetable soup is a filling and tasty dinner perfect for cold evenings. Serve with some crusty bread and a sprinkling of parmesan.
You really can’t beat a good hearty soup recipe. This chicken vegetable soup has all kinds of goodness in it. It’s perfect for using up leftover cooked chicken and has pasta, beans and loads of delicious vegetables. It’s so dreamy 💕
It’s soup time! Hearty chicken vegetable soup time to be exact. This recipe is one of those food cuddle recipes. You know food cuddles? When you eat something and it makes you feel all warm inside.
That’s what you get when you cook chicken and pasta and beans all together in a big pot and serve it with crusty bread and parmesan and parsley.
This soup came about because I wanted to send something comforting over to Will’s parents’ house. They weren’t feeling too well and so I wanted something Will could take round and they could just heat up quickly that night. And we all know how nourishing chicken soup is.
I started off with a load of veg and stock then added pasta and beans to make a really super hearty soup. Let’s be honest, soup with pasta is where it’s at.
INGREDIENTS YOU NEED TO MAKE THIS CHICKEN VEGETABLE SOUP:
- Olive Oil
- Chicken Stock
- Haricot Beans
- Cooked Chicken
- Frozen Spinach
- Frozen Broccoli
- Salt and Pepper
Keep scrolling to get the recipe for this chicken vegetable soup…
This would be the perfect recipe for using up leftover roast chicken (or Turkey if you’re looking for something to do with those Thanksgiving/Christmas leftovers).
It’s also one of those recipes that can take whatever vegetables you feel like throwing at it. Here I’ve used carrots, spinach and broccoli because that’s what I had on hand but you could any other veg you like and it would be delish!
Mediterranean Chicken, Bean and Pasta Soup
This healthy soup is a hearty mixture of chicken (I used rotisserie chicken for ease), cannellini beans, vegetables, and pasta. It requires a small amount of chopping and then some inactive simmering time. In other words, it comes together with very little effort.
- 2 teaspoons Olive Oil
- 1 whole Large Shallot, Minced
- 2 whole Medium Carrots, Cut Into Thin Half-circles
- 2 whole Large Celery Stalks, Cut Into 1/2-inch Pieces
- 1 can (28 Oz.) Whole Tomatoes, Finely Chopped, Plus Juices
- 5 cups Low Sodium Chicken Broth
- 2 whole Bay Leaves
- 2 cups Chopped Cooked Chicken (I Used Rotisserie Chicken)
- 1 can (15 Oz.) Cannellini Beans, Drained & Rinsed
- ½ cups Ditalini (small, Short Pasta Tubes)
- ½ teaspoons Kosher Salt, Or To Taste
- ½ teaspoons Freshly Ground Black Pepper, Or To Taste
- ¼ cups Finely Chopped Fresh Parsley
- 8 leaves Fresh Basil, Thinly Sliced
- ⅓ cups Grated Parmesan Cheese
Heat olive oil in a large saucepan set over medium-high heat. Add shallot, carrots, and celery. Saute until the vegetables are beginning to soften, 2 to 3 minutes.
Add chopped tomatoes with juices, chicken broth, and bay leaves. Bring to a boil, then lower heat to medium-low, partially cover, and simmer for 20 minutes.
Uncover the soup, remove the bay leaves, add cooked chicken, beans, and pasta. Increase the heat to medium-high and cook until the pasta is al dente, about 10 minutes.
Season with salt and pepper, add 1/4 cup finely chopped fresh parsley and 8 leaves fresh basil, thinly sliced. Garnish with grated Parmesan cheese. Serve.
This slow cooker chicken vegetable soup recipe is the perfect balance of healthy chicken breast and loaded with veggies. If you want more vegetables, then just add more to your hearts content. Not only is this a great recipe that you can come back to in a few hours to a beautiful soup aroma, but it&rsquos a smaller batch. It&rsquos perfect to feed about 4-5 for a side dish, or for 3-4 hearty entree sizes. And best of all, you can have some left over for lunch the next day.
Some Favorite Tools for Slow Cooker Chicken Vegetable Soup:
Whether you prefer a slow cooker, pressure cooker, or a multi-cooker, these kitchen counter appliances help make dinner a little easier for the busy household, plus with an added bonus of some of our favorite finds for entertaining:
The Crockpot 6qt. Slow Cooker &ndash The original slow cooker. On this on the lid locks down which is great for transporting to potlucks and such. Simple, inexpensive and reliable.
Instant Pot Multi-use Pressure Cooker &ndash It has cult-like following for a reason. It&rsquos a pressure cooker and so much more. Pressure Cooker, Slow Cooker, Rice Cooker, Steamer, Sauté, & Yogurt Maker. It&rsquos awesome! If you want a pressure cooker that has a few more bells and whistles (like hands free steam release), this Breville Pressure Cooker is also great.
Cuisinart Multi-Cooker &ndash If pressure cooking is a not your thing but want a bit more than just a slow cooker, this multi-cooker is perfect for you. It can Sauté, Steam, and Slow Cook. Perfect to create those one pot meals.
This recipe was originally published in 2014 and republished in 2020 with updated photos.
Easiest Way to Cook Yummy Soup with Chicken Balls & Pasta
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Before you jump to Soup with Chicken Balls & Pasta recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Need To Be Difficult.
Healthy eating is now a lot more popular than in the past and rightfully so. The overall economy is affected by the number of individuals who are suffering from health conditions such as hypertension, which is directly associated with poor eating habits. There are more and more campaigns to try to get people to adopt a more healthy way of living and nonetheless it is also easier than ever to rely on fast, convenient food that is often bad for our health. Most people typically think that healthy diets demand a lot of work and will significantly alter how they live and eat. It is possible, though, to make several small changes that can start to make a positive impact to our day-to-day eating habits.
The first change you can make is to pay more attention to what you buy when you shop for food since it is likely that you tend to pick up many of the things without thinking. As an example, if you have a bowl of cereal for breakfast, do you ever stop to see what the sugar and salt content is before buying? Having a bowl of oatmeal will give you the energy to face the day while protecting your heart at the same time. You don’t like eating oatmeal on its own, you can easily mix in fresh fruits that can supply you with other healthy nutrients and as such, one modest change to your diet has been achieved.
As you can see, it’s not hard to begin integrating healthy eating into your daily lifestyle.
We hope you got benefit from reading it, now let’s go back to soup with chicken balls & pasta recipe. To make soup with chicken balls & pasta you only need 15 ingredients and 4 steps. Here is how you achieve that.
The ingredients needed to make Soup with Chicken Balls & Pasta:
- Provide 1 Cup of Ground Chicken.
- Provide 1 Litre of Chicken Stock.
- Take 2 of Onion Sliced.
- Take 1 of tomato chopped.
- Prepare 1 Cup of Pasta.
- Take 1/2 Cup of Bread Crumbs.
- Use 1 Tablespoon of Garam Masala.
- Use 1 Teaspoon of Ginger Garlic Paste.
- Prepare 1/2 Teaspoon of Coriander Powder.
- Use 1 Teaspoon of Chilli Powder.
- Use 1 Cup of Carrot Mushroom and (Optional).
- Take 2 Tablespoons of Pepper Powder.
- Take To Taste of Salt.
- You need 4 Tablespoons of Oil.
- Get 2 Clove of Cinnamon and.
Instructions to make Soup with Chicken Balls & Pasta:
- In a large bowl, add ground chicken, bread crumbs, chilli powder, coriander powder, garam masala, ginger garlic paste, salt and mix it. After mixing, make small balls and keep it aside..
- Heat the pan, add 2 tablespoons of oil. Add the chicken balls and saute till it turns golden brown in colour..
- Heat the remaining oil in a pan, add cinnamon, cloves and onions, tomato and saute for a few minutes. Add chicken stock, salt, carrot, mushroom, pasta, pepper powder and bring to boil..
- When the pasta and vegetables are cooked, add chicken balls and boil for a few more minutes. Serve hot..
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Rinse and dry the chicken pieces. Ensuring that the chicken is dry will help it brown. Heat the oil in a large pot over medium to medium-high heat.
Brown the chicken very well, this will take about 10 to 15 minutes. Don't worry about the brown bits on the bottom, that's flavor. If not using skinless chicken drain off as much of the fat as you can.
De-glaze the pan with a splash of vermouth, wine or water and scrape up the brown bits. This adds a tremendous amount of flavor. Add the cream of mushroom soup and sour cream. Optionally add some additional milk if you prefer more sauce. Blend well. Cover, reduce heat and simmer for 30 to 40 minutes, the sauce will thicken a bit. Stir occasionally.
Cook some pasta, broccoli, sauté some mushrooms in a bit of butter or any other vegetables you would like to add. Add any optional vegetables and simmer for a few minutes to heat everything up.