Add chicken to this flavorful soup to make it more filling. This soup is a great way to get lots of veggies. It does take a lot of dicing but it requires very little cleanup–just a knife and cutting board besides the pot. I’ll often leave out the beans and add a yellow squash instead. You can kind of put in whatever veggies you’d like.

If you’re making it gluten free, you can easily add gluten free rotini instead of macaroni.


  • Servings: 6?
  • Difficulty: medium
  • Print

Nice garlicky soup with lots of veggies.


  • 1 1/2 – 2 lb. Chicken, cubed (optional)
  • 1 can (16 oz.) Kidney Beans, drained (optional) or 1 yellow squash, diced
  • 1 clove Garlic, minced
  • ½ tsp. Salt
  • ¼ tsp. Pepper
  • 1 Tbsp. Vegetable Oil
  • ¼ c. chopped fresh Parsley (optional)
  • 1 small, unpeeled Zucchini, diced
  • 2 ribs Celery with leaves, finely chopped
  • 2 small Carrots, peeled and diced
  • 1 small Onion, minced
  • 1 can (14 ½ oz.) Diced Tomatoes
  • 3 Tbsp. Butter
  • 2 ½ c. Water
  • 1/3 c. uncooked Elbow Macaroni (or gluten free rotini)
  • ½ c. Beef Broth
  • Salt to taste


If using the chicken, add a little oil to the bottom of the pot and cook the chicken. Then remove to a bowl. Mash beans slightly in pot. Stir in ingredients from garlic to parsley. Then add zucchini to water. Add back chicken. Boil, then reduce heat, cover, simmer 1 hour. Add more water if needed. Add macaroni and beef broth. Simmer 15 minutes until macaroni is tender.

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