Hearty Fregola, Chicken And Vegetable Soup

With winter and Christmas season approaching I’m very much in the mood for warm, hearty soups all the time. And what is wrong with a cozy bowl of winter soup that’s healthy too, anyways? Also I think we all need to boost our immune systems in these crazy times and what better way to do this then getting our veggies in a delicious way like this.

I’ve added Fregola Sarda which is a traditional Sardinian pasta (Sardinia, I miss you). It really makes a difference in here, you could also add rice or orzo pasta instead, either way it’ll turn out lovely.

You will love the smells throughout the house while cooking this soup. Be aware, it just might attract some neighbors asking for a bowl of deliciousness. Happy simmering!

Yield: Makes about 6-8 big bowls


  • 2 chicken breasts
  • 1 yellow onion, chopped
  • 3 carrots, diced
  • 2 handfuls of kale
  • 4 garlic cloves, minced
  • 2 celery stalks, chopped
  • 1 zucchini, chopped
  • 200g. Fregola Sarda (or Orzo Pasta or Rice)
  • 2 tsp salt
  • 1 tsp pepper
  • 20g. fresh parsley, chopped
  • 3 tbsp olive oil
  • 2 litres of chicken stock (I use Oswald’s, simply the best)
  • Juice of 1 lemon

How to make this Hearty Chicken Soup

In a large pan, place olive oil with the onion, garlic, carrots, celery and zucchini and sauté for 3-5 minutes. Add the chicken to the pot and cook for 3 minutes on each side. Add the chicken stock with and the fresh parsley, salt and pepper.

Cook for 25 minutes.

Then add the Fregola Sarda and Kale and cook for another 15 minutes. Remove the chicken and shred it. Place it back to the soup with the lemon juice and give it a stir. Enjoy!

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