• Prep Time: NA
  • Cooking Time: NA
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Chicken Soup with Vegetables and Mini Pasta Shells

  • Recipe Submitted by on

Category: Soups

 Ingredients List

  • For the chicken.
  • 1 4lb (ish) chicken
  • 2 lemons
  • salt and pepper
  • olive oil
  • 1 bunch of fresh herbs such as thyme, rosemary and parsley tied together
  • 1 teaspoon of cumin
  • 1 teaspoon of juniper berries
  • 1 cup of water.
  • For the soup.
  • 2 tablespoons of olive oil
  • 1 large onion, finely chopped
  • 2 cloves of garlic, finely chopped
  • 3 large carrots, peeled and finely chopped
  • 3 leeks, thoroughly washed and finely chopped
  • 2 potatoes, chopped
  • salt and pepper
  • pinch of cumin
  • a hearty shake of Worcestershire sauce
  • 32 oz of chicken broth
  • 1 cup of frozen peas
  • 1 packet of mini pasta shells.


Heat the oven to 325 F

Place the chicken in a roasting pan, rub it thoroughly with olive oil, salt, pepper and cumin, stuff it with a cup up lemon.

Pour a cup of water around the chicken, add the other cut up lemon, herbs and juniper berries to the water.

Cover the bird with aluminum foil fairly tightly and place in the oven for 2 1/2 hours.

Meanwhile make the soup.

In a large pan heat the olive oil, add the chopped onion and saute for a good 8 minutes or so, just don't let them burn.

Add the garlic, saute for a further 2 minutes, then add the leeks, potatoes, carrots, salt and pepper, cumin and Worcestershire sauce. Stir well and add the broth.

Bring to a boil, turn down to a simmer and partially cover until all the veggies are well cooked through, about 20-30 minutes.

Remove the chicken from the oven, allow to cool slightly. Tear off the flesh. It will looks something like this.

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