Chicken & Vegetable Soup

What better way to warm up your insides in winter than with this Chicken and Vege soup. Serve with toasted buns and melted butter.

Prep Time:
Cook Time:

How to Cook

  1. Heat the olive oil in a large saucepan over medium high heat. Add the chicken and cook for 4 to 5 minutes or until it is brown. Add the vegetables, Gregg's Crushed Garlic, Gregg's Italian Herbs and Gregg's Rubbed Thyme and cook for a further 3 to 4 minutes.
  2. Add the water, stock, parsley, Gregg's Tomato Paste and Gregg's Whole Bay Leaf. Bring to the boil then simmer for 30 minutes until the vegetables are very tender.
  3. Add the orzo and cook for a further 15 minutes or until the orzo is cooked. Add the spinach.
  4. Season with freshly ground Gregg's Natural Sea Salt and Gregg's Whole Black Peppercorns to taste. Remove the bay leaf before serving.


  • 1 Tbsp olive oil
  • 400 g skinned and boned chicken thighs, diced
  • 4 cups chopped vegetables, such as onion, leek, carrot, and celery
  • 1 tsp Gregg's Italian Herbs
  • ½ tsp Gregg's Rubbed Thyme
  • 1 Gregg's Bay Leaf
  • 1 litre each: water, chicken stock
  • 1 tsp Gregg's Crushed Garlic
  • 2 Tbsp chopped parsley
  • 2 tsp Gregg's Tomato Paste
  • ¼ cup orzo
  • 2 cups baby spinach
  • Gregg's Natural Sea Salt, freshly ground, to season
  • Gregg's Whole Black Peppercorns, freshly ground, to season

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