Chunky Chicken and Vegetable Soup
A hearty winter soup filled with chicken and veggies.
  • 2 tablespoon olive oil
  • 2 chicken breast
  • ½ medium onion
  • 1 cup celery
  • 2 clove garlic
  • 2 bay leaves
  • 1 can white beans
  • 2 small potatoes
  • ½ medium green pepper
  • 1 usa dry quart low-sodium chicken broth
  • 2-3 cup water
  • 6 oz pasta
  • salt and pepper
  • dried oregano
  1. Heat large pot to medium heat and add olive oil. Season chicken with salt and pepper. Cook until browned.
  2. Remove chicken from pot and slice into chunks.
  3. Add onions, celery, carrots, garlic and bay leaves into pot. Season with salt and pepper. Saute for 4 minutes.
  4. Add chicken back into pot, along with rinsed beans, green pepper and potato chunks. Saute for 1 minute.
  5. Add the chicken stock and water. Turn up heat and bring the liquid to a boil.
  6. Add the pasta. Reduce the heat to a simmer and let cook, uncovered, for about 20 minutes, or until the pasta is tender.
Recipe by Gourmet Gab at