Chicken and vegetable soup

With the weather getting cooler in Perth I am so excited to start enjoying hearty soups again! My big girl Evelyn has come down with a head cold in the last day or so – seriously, where do these bugs come from!?! – and so I decided late this afternoon I would whip up a big batch of my mum’s chicken and vegetable soup for dinner.

This soup is absolutely delicious – my mum made it for me when I first came back from hospital after having Grace and it was amazing – I asked for the recipe straight away and have been making it regularly ever since.

If I’m honest, soup is a go-to meal for us year round, not just winter. It is a healthy option that is cheap to make, flexible to include whatever ingredients you happen to have on hand and it also keeps really well for mid-week leftovers.

The quantities in this recipe are perfect for a family of four, so if you are wanting to have soup leftover for the next night, or are feeding more people, be sure to increase your quantities accordingly!

I was very much focused on the task at hand tonight – keen to get my beautiful girl fed, bathed and in bed – so I haven’t done my usual step by step pictures. However, as you will see, this is very much a ‘chuck everything in and come back in half an hour’ style soup I am sure you will manage just fine!


1 tbsp olive oil
3 skinless chicken thigh fillets, diced
4 short bacon rashers, diced
1 brown onion, finely sliced
small handful of fresh basil leaves, roughly chopped
1 tsp dried rosemary
1 tbsp dried oregano
1 carrot, peeled and diced
1 zucchini, diced
1 large potato, diced
2 celery sticks, sliced
1 litre vegetable stock
1/3 cup risoni pasta (rice shaped pasta)
3/4 cup frozen peas
salt and pepper to taste
parmesan cheese
crusty bread to serve

Prep time: 10 minutes
Cook time: 40 minutes
Servings: Family of four


Heat the oil in a large, heavy based saucepan and brown the diced chicken. Season with a little bit of salt as you are cooking, and once the chicken is cooked through, set aside on a plate covered with paper towel.

To the now empty pan, add the sliced onion, bacon and herbs, cooking until the onion is soft, the herbs are fragrant and the bacon is crisping up.

Next add the diced carrot, zucchini, potato and celery. Add about 3/4 cup boiling water to the pan and stir to lift the sticky bits from the bottom of the pan. Cook for approximately 5 minutes until the vegetables have softened slightly.

Return the chicken to the saucepan and add the vegetable stock. Bring to the boil, then reduce the heat to low, cover and allow to simmer for 20 minutes.

After 20 minutes add the peas and risoni pasta, and cook for 10 minutes until the pasta is tender. If you have used a bigger pasta than the rice shaped one in this recipe you might find the soup has been a bit overabsorbed at this point 😱 If you find yourself in this predicament simply add some more hot water and it will come back to life. There is more than enough flavour in this soup to add some extra water if you need to 😉

Taste and adjust seasoning as required.

Serve with grated parmesan, cracked black pepper and crusty bread and ENJOY! 💜






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