Greek chicken and vegetable soup

  • 2 hrs cooking
  • Serves 8
  • Print


Greek chicken and vegetable soup
  • 1.6 kilogram whole chicken
  • 1 medium_piece (150g) brown onion, halved
  • 1 (150g) stalk celery, trimmed, chopped coarsely
  • 3.5 litre (14 cups) water
  • 1/4 cup (60ml) olive oil
  • 1 medium_piece (150g) brown onion, chopped coarsely
  • 4 medium_piece (300g) egg (plum) tomatoes, chopped coarsely
  • 1 large_piece (300g) potato, chopped coarsely
  • 2 medium_piece (240g) carrots, chopped coarsely
  • 3 (450g) stalks celery, trimmed, chopped coarsely, extra
  • 3 bay leaves
  • 1 large_piece (150g) zucchini, chopped coarsely
  • 1/2 cup (110g) soup pasta


Greek chicken and vegetable soup
  • 1
    Rinse chicken under water. Place chicken in large saucepan with halved onion, celery and the water, season. Bring to the boil. Reduce heat, simmer, uncovered, 45 minutes. Skim off any scum as it rises to the surface, discard.
  • 2
    Remove chicken from stock, cool 10 minutes. Discard chicken skin and bones, chop chicken flesh coarsely. Strain stock, discard solids.
  • 3
    Heat oil in large saucepan, cook chopped onion, stirring, until softened. Add tomato, cook, stirring, 3 minutes. Add potato, carrot, extra celery, bay leaves and strained stock, bring to the boil. Reduce heat, simmer, uncovered, 15 minutes.
  • 4
    Return chicken to pan with zucchini and pasta, simmer, uncovered, about 15 minutes or until pasta is tender. Season.


serving suggestion Crusty bread.

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