Hearty Chicken and Vegetable Soup with Cheese Toasts

Hearty Chicken and Vegetable Soup with Cheese Toasts 4.64/5 (14 votes)

Between the changing temperatures, allergies, and winter colds; it seems like everyone is congested and foggy. And while chicken soup may not possess magical healing powers, it sure does make everyone feel better. So, whether your family is stuffy or not, enjoy this great meal!

Hearty Chicken and Vegetable Soup



  • 1 tablespoon butter
  • 4 bone-in and skin-on chicken thighs, boneless and skinless
  • kosher salt and pepper
  • 1 cup onion, chopped
  • 1/2 cup leek, thinly sliced, optional
  • 1 cup carrot, diced
  • 1 cup celery, sliced
  • 2 zucchini, cubed
  • 1/2 cup dry white wine
  • 1/2 teaspoon dried tarragon
  • 6 cups chicken stock
  • 1 1/2 cups pasta shells, like bowtie


  1. Melt butter over medium high heat in a heavy pot.
  2. Season thighs with salt and pepper.
  3. Saute chicken for 3-4 minutes per side or until they are nice and brown. (Don’t worry about them being fulling cooked.)
  4. Transfer chicken to a cutting board and reserve for later.
  5. Add onion, leek, carrot, celery, and zucchini to the pan. Saute over medium heat until the carrot is tender – about 5-6 minutes.
  6. While vegetables are sauteing, cut chicken into bitesized pieces.
  7. Once the carrots are tender, increase the heat to medium high and add the wine. Let the wine simmer down to almost nothing, stirring along the way.
  8. Return the chicken to the pot along with the tarragon and stock.
  9. Bring to a boil and add pasta. Let pasta cook for about 8 minutes until tender.
  10. Remove tarragon and serve.

Nutritional Information

Serving Size: 429g Calories: 337 Fat 20.7 Carbs: 30.8 Fiber: 4.2 Protein: 6

Cheese Toasts



  • 4 slices hearty bread, like sourdough
  • 1/2 cup cheese (shredded), like cheddar


  1. Preheat oven to broil.
  2. Line a baking sheet with foil.
  3. Place slices on sheet and broil for a minute or two – just enough to toast one side. Watch closely!
  4. Remove from the oven, flip, and top each slice with cheese.
  5. Return to the oven and broil until cheese is bubbly and starts to brown. Again, watch closely!


KID NOTE: Outside of a few lone pieces of zucchini, this meal was gobbled right up!

VEGETARIAN TIP: Skip the chicken and use vegetable broth instead of chicken broth.

GLUTEN MODIFICATIONS: Use gluten free pasta and gluten free bread for the toasts.


  1. Brandy says:

    Very good! Especially since we are suffering from colds!

  2. jhillenmeyer1 says:

    This was great! Although it took me longer than 30 minutes to pull together including chopping time.

  3. Mary says:

    I substituted basil instead of tarragon but curious how we add it and remove it?

  4. Hlopresti says:

    I made with boned in chicken and it was very good. I did cook for longer to ensure it was cooked through. I took off bone as we ate it.

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