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Rita's Kitchen - Hearty Vegetable and Chicken Soup

We’re creating a brand-new section of our website, called Rita’s Kitchen, where we will have delicious, easy to create recipes that include Tabatchnick broths. Here is a wonderful recipe for Hearty Vegetable and Chicken Soup.


• 1 carton of Tabatchnick Classic Chicken Soup

• 2 tablespoons olive oil

• 1 onion, chopped

• 3 cloves garlic, minced

• 2 carrots, peeled and diced

• 2 stalks celery, diced

• 1 can of diced tomatoes (14.5 oz)

• 1 zucchini, diced

• 1 yellow squash, diced

• 1 teaspoon dried oregano

• 1 teaspoon dried thyme

• 1 bay leaf

• Salt and black pepper, to taste

• Fresh parsley, chopped (optional, for garnish)


1. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onion and gar-lic and sauté until the onion is translucent and the garlic is fragrant.

2. Add the carrots and celery and sauté for a few minutes until they begin to soften.

3. Pour in the Tabatchnick Classic Chicken Soup and add the diced tomatoes, zucchini, yel-low squash, oregano, thyme, and bay leaf. Stir to combine.

4. Season with salt and black pepper to taste.

5. Bring the soup to a simmer, then reduce the heat to low and let it simmer for about 20-25 minutes, or until the vegetables are tender.

6. Remove the bay leaf and discard.

7. Ladle the soup into bowls and garnish with chopped parsley, if desired.

Enjoy your delicious vegetable and chicken soup made with Tabatchnick Classic Chicken Soup!


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