Vegetables Chicken Soup – Giangi’s style

  • 1 hr 15 mins total
  • 15 mins prep
  • 1 hr cook
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IntroductionSkip To The Recipe

Vegetables chicken soup, Giangi’s style.  Tonight we are having soup. Yes with this heat,  I am however making my favorite vegetable soup.

There is nothing to it, but for our little guy who just had his expander put in his mouth and has not been eating at all , it is wonderful seeing him eat again with gusto.  Vegetables and chicken with pasta, that is all.

I always enjoy mixing chicken breasts and tights, of course you may use which one you wish. Cutting it in small cubes is a most because it will help with the cooking process. Food processor a must. You will love it  and if you have little ones, they will have fun eating and not questioning all the veggies.

I cook the pasta separate as I do not want to overcook the soup.  Most of all, I do not enjoy the extra starch of the flour getting in the soup therefore making it dense. Pasta cooked on salted water, do not forget.

Using peppercorn is a favorite of mine. I love the flavor that adds to the soup. Most of all I like that I can see them and remove them prior to passing it thru the food processor. Having a little guy that does not like pepper is a bit of an issue.

Giangi's Kitchen Signature

 

Nutrition Facts
Vegetables Chicken Soup - Giangi's style
Amount Per Serving
Calories 632 Calories from Fat 108
% Daily Value*
Total Fat 12g 18%
Saturated Fat 2g 10%
Cholesterol 289mg 96%
Sodium 630mg 26%
Potassium 2275mg 65%
Total Carbohydrates 26g 9%
Dietary Fiber 5g 20%
Sugars 9g
Protein 99g 198%
Vitamin A 440%
Vitamin C 34.9%
Calcium 12.6%
Iron 21.7%
* Percent Daily Values are based on a 2000 calorie diet.
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Vegetables Chicken Soup - Giangi's style

  • 1 hr 15 mins total
  • 15 mins prep
  • 1 hr cook

Ingredients

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  • 2 peeled and cut into snall pieces carrots
  • 1 cleaned white part sliced thinly leeks
  • 2 sliced ribs of celery
  • 2 sliced zucchini
  • 2 peeled garlic cloves
  • 2 boneless and skinless cut into small cubes chicken breast
  • 2 boneless and skinless cut into small cubes chicken tights

Instructions

  1. Place over medium heat a stock pot with the olive oil and when warm add the leeks and cook for 5 minutes, constantly turning. Add the celery and the carrots. Sweat for 2 more minutes and add the remainder of the ingredients. Add water to cover and cook at medium low, with the lid half covering the pot for 45 minutes. Add water if needed.

  2. When all the vegetables are tender, and the chicken fully cooked, remove from the heat and let cool for 15 minutes. In a food processor place all the vegetables and the chicken, or do it in batches, and puree it all.

  3. Return it to the stock pot and keep warm. If it is too thick, more water can be added.

  4. At this point I like to cook in a separate pan some little star pasta, or shells as I would do any other pasta. When done I drain and place some of the pasta in a soup bowl and add the soup over it. Place a dollop of crème Fraiche in the middle if you wish.

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