Greek chicken and vegetable soup

Prep 0 h : 30 m
Cook 1 h : 30 m


  • 1.6kg whole chicken

    150g brown onion, halved

    150g celery, trimmed, coarsely chopped

    3.5 litres water

    4 tbsp olive oil

    150g brown onion, coarsely chopped

    300g tomatoes, chopped coarsely

    300g potatoes, chopped

    240g carrots, coarsely chopped

    450g celery, trimmed, chopped coarsely, extra

    3 bay leaves

    150g courgette, coarsely chopped

    110g soup pasta


  • 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 mins. Skim off any scum as it rises to the surface; discard.

    Remove chicken from stock; cool 10 mins.

    Discard chicken skin and bones; chop chicken flesh coarsely.

    Strain stock; discard solids.

    Heat oil in large saucepan; cook chopped onion, stirring, until softened.

    Add tomato; cook, stirring, 3 mins.

    Add potato, carrot, extra celery, bay leaves and strained stock; bring to the boil.

    Reduce heat; simmer, uncovered, 15 mins.

    Return chicken to pan with courgette and pasta; simmer, uncovered, about 15 mins or until pasta is tender.

    Season and serve while hot.