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Hearty Chicken Soup

Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Servings: 8 servings
Author: Kristin


  • 2 tablespoons extra virgin olive oil
  • 1 cup each diced carrots celery and brown onion
  • 8 cups 64 ounces low sodium chicken stock
  • 1 cup corn fresh or canned, drained
  • 1-15 ounce can diced tomatoes with the juice
  • 1 tablespoon dried oregano
  • 1 tablespoon minced garlic
  • 1 bay leaf
  • 2 cups diced cooked chicken
  • 2 tablespoons chopped fresh parsley
  • 2 cups small pasta or noodles cooked to package
  • Salt and pepper to taste


  • In a 5 quart heavy bottomed pot, heat the olive oil for 1 minute over medium-high heat. Add onions, carrots and celery. Add a pinch of salt to the vegetables and cook until they begin to soften; about 5 minutes.
  • Add garlic, oregano, bay leaf and a pinch of black pepper. Cook for 1 minute.
  • Stir in remaining ingredients. Bring soup to a boil, then reduce heat to low. Cover and simmer for at least 20 minutes, or up to an hour. Stir in freshly chopped parsley just before serving.
  • About 10 minutes before serving, boil a pot of water for the pasta and cook to al dente. Drain and set aside.
  • To serve, spoon desired amount of pasta in each bowl and ladle soup over the pasta. Garnish with chopped parsley and grated Parmesan cheese, if desired.