Yummy Chicken Soup

Soo although lately it’s been really nice and warm in Vegas (well except today of course), I was craving something warm and cozy served with lots of bread of crusty French bread so I decided to make this yummy soup 🙂 And it was great! This soup is packed with veggies and since I am like a child and really don’t like any vegetables (that aren’t sautéed in lots of butter and topped with bacon) I hid all the good-for-you stuff by pureing the soup so even the pickiest eater will enjoy this! And the leftovers are awesome! The soup overnight in the fridge becomes even thicker and somehow even better tasting then it already is 🙂 Just delicious! Funny thing is when I decided to make it, I didn’t realize I didn’t have a big enough soup pod to make it in! So I had to make it in two badges and once I shred the chicken and pureed it I was able to fit it in 1 pod! But seriously you need to try it, it’s soo good!

Yummy Chicken Soup

Makes a big pot of soup!


  • 2 cups of butternut squash,  cubed
  • 2 cups of potatoes, cubed
  • 1 cup of celery, chopped
  • 1 large onion, chopped
  • 1 cup of chopped carrots
  • 4 chicken legs (salt and pepper on both sides)
  • 2 tbsp of canola oil
  • 1 chicken bullion cube
  • ¼ cup of tomato sauce
  • 1 cup of short cut pasta
  • 6 cups of water
  • salt, pepper, garlic powder (i used 1 tsp) , paprika (1 tsp), oregano (1/2 tsp), basil (1/2 tsp), red chilli pepper(3/4 tsp) to taste

Directions: In a big soup pod, over medium high heat, heat up the canola oil. Once hot, brown your chicken legs(skin side down first), for 2-3 mins on each side until golden. Transfer to a plate and set aside. Add in the squash, potatoes, carrots, celery and onion and cook for 5 mins or until your vegetables have softened, decreased in volume and developed some color. Add the tomato sauce, water and bullion cube and stir to combine. Add in the chicken legs and cook on low for 2 hours. After that, remove the chicken legs to a plate and let cool completely. In a blender or food processor, blend all your vegetable until nice and smooth (you might have to do this in badges and keep in mind hot liquids double in size when pureed) leave some chunks if you like! Once the chicken is cool enough to handle, shred it with your fingers or a fork. Add your pureed vegetables and chicken back to the soup pod, turn the heat up to medium high and bring to boil. Add in the pasta and cook for 10 mins. Serve with some crusty bread or biscuits 🙂

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