Chicken Vegetable Soup – My Nana’s Recipe with a Twist

As a child, my absolute favorite meal was my Nana’s chicken vegetable soup. Now, I love to cook this soup for my family, but with a few twists.

Ever since I was little my favorite food has always been my Nana’s chicken vegetable soup. Or as my family calls it, Homemade Soup. It’s similar to Brunswick Stew but thinner and less complex! Now, my Nana never shared her recipes, but my mom perfected a version of her own. She shared her version with me after I moved out. I made the soup for my husband a few times. Then we started adding to it.  We added more garlic, zucchini, mushrooms, and tortellini to create our own chicken vegetable soup that we LOVE!

For this soup, you can use chicken, turkey, beef or even venison. Soup is a great way to utilize leftover roast beef or baked chicken too. In fact, I prefer using meat that I’ve already seasoned and cooked!

Chicken Vegetable Soup Ingredients: 

  • 4-5 cups of water (depending on the amount of meat)
  • 30 oz chicken (or beef) stock
  • 1/2 an onion (diced)
  • 3 Russet potatoes
  • 2 cloves garlic (minced or pressed)
  • 2 cups carrots
  • 2 cups celery
  • 2 14.5 oz cans diced tomatoes (Don’t drain)
  • 1 14.5 oz can unseasoned tomato sauce
  • 2 cups zucchini (diced)
  • 1 cup mushrooms (diced)
  • 2 cups corn (frozen or canned, if you use canned drain it first)
  • 3 tbsp salt
  • 3 tsp pepper
  • 1/2 tsp basil
  • 1/2 tsp oregano
  • 1/2 tsp garlic powder
  • 1/4 tsp rosemary
  • 1/2 tsp thyme
  • 1/4 tsp parsley
  • 1/4 tsp sage
  • 1 pinch of sugar
  • 1 9oz package of tortellini

Cooking Chicken Vegetable Soup

  1. Add water to a large stock pot with a little bit of salt and add your meat.
  2. Boil your meat until it falls apart easily when stabbed with a fork.
  3. Next, add the stock, onion and potatoes. Boil until the potatoes are soft, but not falling apart because they will continue to cook.
  4. Add the carrots and celery. Boil until soft (yet still firm).
  5. Add tomatoes, garlic and seasonings and let simmer for 10 minutes.
  6. Finally, add the remaining vegetables and allow to simmer for about 20-30 minutes. After 30 minutes do a taste test and decide if you want to add any more seasonings. (This is where my husband yells “More pepper! More pepper!” because he always thinks it needs more pepper.)
  7. If everything is to your liking then bring the soup back up to a boil and add the tortellini. Boil the tortellini for 8-10 minutes until cooked. Be sure to stir them often as they cook because they tend to rise to the top and only one side will cook if they aren’t submerged.
  8. Serve hot and don’t be surprised if you eat 4+ bowls, it’s the typical reaction!
What foods remind you of your childhood? Got any recipes that have been passed down to you?

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