Wednesday, February 4, 2015

Food | Penne Chicken Veggie Soup Recipe

One of the best things to have when you are not feeling well or on a super cold day is Chicken Vegetable soup. As a kid, we loved getting either the canned or the packet version of the soup. As I started to learn to cook for myself, I wanted to be able to make it from scratch whenever the mood struck. Here is my take on a classic Chicken Soup!


  • 1/2 Bag of Penne Pasta or Noodle of your Choice
  • 5 Carrots Sliced
  • 6 Celery Sliced & Diced
  • 2 Cups of Rotisserie Chicken - Shredded
  • 1 Small Onion Diced
  • A pinch of Thyme
  • 2 Tablespoon Margarine
  • 1 Bay Leaf
  • 1 Tablespoon Salt
  • 1 Tablespoon Pepper
  • 1 Teaspoon of Garlic or Fresh Garlic*Optional
  • Water to fill 3/4 of Pot Used

Grab a Large pot and over medium heat add margarine. Add a piece of onion so you can gauge the heat of the melted margarine, but once you see the onion sizzle, add the onions, carrots and celery. Toss together and cook for about 5 mins.

Add the bay leaf and the thyme. Cook the vegetables until they are softened. Be sure not to over cook them.

Add the following seasoning (Salt, Pepper and Garlic). Toss together and heat for another 5 minutes. Now add the shredded chicken into the pot and combine the veggies with the chicken and mix well. Cover the pot with the lid and leave on Medium High heat for about 5 minutes.

Now slowly add water until the pot is 3/4 full. But you want to add the water, a cup or two at a time. Turn the heat to high. Each time you add the cup of water, you want to wait till that water boils before you add each additional cup. Once the last cup of water has been added, then wait for it to boil and then add your pasta noodles. Cook for the allotted time for the pasta. Once the pasta is cooked, remove from heat and cover with lid. 

Voila!! Your grown up version of Chicken Noodle Soup = Penne Chicken Veggie Soup! This is the perfect meal for whenever you are feeling under the weather or nostalgic for your childhood!

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