Rommie's Vegetable Soup with Chicken

Rommie's Vegetable Soup with Chicken


(2 votes) 3 2

This recipe came about on a freezing Chicago winter night and was the perfect nourishment to warm from the cold. It could easily be made vegetarian by omitting the chicken and using vegetable stock. You can also use your favorite veggies if they're not included here, such as: brussel sprouts, kale, mushrooms, asparagus, etc. etc. etc.

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Northbrook, IL

Serving Size / Yield

2-3 servings


  • 2 Tbs. olive oil
  • 1 leek, chopped
  • 1 yellow onion, chopped
  • 1 tsp. salt
  • 1 tsp. pepper
  • 1/2 tsp. cumin
  • 4 celery stalks, chopped
  • 1-2 carrots, chopped
  • 2 qt. chicken stock
  • 2 Tbs. tomato paste
  • 1 head fresh broccoli, cut into florets
  • 3 large potatoes, cut into bite-size pieces
  • 1 C. ditalini pasta
  • 1 can whole corn kernels, drained
  • 1 can cannellini beans
  • 1 C. cooked chicken, shredded
  • Shaved Parmesan cheese for garnish

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Heat olive oil in stock pot. Saute leek, onion, salt, pepper and cumin over medium heat for 20 minutes or until translucent. Add celery and carrot and saute 10 minutes. Pour in chicken stock and add tomato paste and broccoli.

In a separate pot, cook potatoes. In another pot, cook pasta a few minutes short of the cooking instructions on the box - it will finish cooking in the soup.

When potatoes and pasta are ready, add into soup. Also add corn, chicken and beans. Cook altogether 10-15 minutes until heated through completely.

Serve with grated or shaved Parmesan over the top.

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