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Vegetables Chicken Soup - Giangi's style

Course Soup
Cuisine French
Keyword chicken, vegetables
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Calories 632 kcal


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


  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.

Nutrition Facts
Vegetables Chicken Soup - Giangi's style
Amount Per Serving
Calories 632 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 2g13%
Cholesterol 289mg96%
Sodium 630mg27%
Potassium 2275mg65%
Carbohydrates 26g9%
Fiber 5g21%
Sugar 9g10%
Protein 99g198%
Vitamin A 22000IU440%
Vitamin C 28.8mg35%
Calcium 126mg13%
Iron 3.9mg22%
* Percent Daily Values are based on a 2000 calorie diet.