Chicken and Vegetable Soup

READY IN: 1hr 30mins
Recipe by busyozmum

This soup is so thick you'll only need some of your favourite crusty bread to make it a complete meal. This makes a huge amount of soup so get out your big soup pot.

Top Review by kthrnwashington

A very delicious soup. This recipe is almost like mine. When I hear someone's sick, I send a quart container of this with some corn muffins to them. They always say it helps their recovery. Now that we are facing flu season, my soup pot will be working overtime (lol!) It's just the thing for a flu sensitive stomach. All the nutrients are there. I thought I was the only person who put rutabegas (swedes) in my soup. Because of dietary restrictions, I omitted the soup mix, (too much sodium) and pumpkin, instead I used diced onions, green beans, zuchinni and yellow squash. A great soup! For sick and well alikle. This is a good soup, period.

Ingredients Nutrition

Directions

  1. Heat oil in a large saucepan over medium heat. Add leek and garlic. Cook, stirring, for a few minutes until soft but not coloured.
  2. Add diced carrot, celery, zucchini, swede and pumpkin. Cook for a further 2 minutes.
  3. Stir in the rinsed dry soup mix, water, both chicken and vegetable stock powder, bay leaves and chicken legs. Bring to boil.
  4. Lower heat and simmer for approx 45 minutes Add the peas and corn and bring back to simmering point. Allow to cook for a further 20 minutes. Remembering to stir regularly during cooking time to prevent the soup catching on the bottom of the saucepan.
  5. Remove the meat and bay leaves. Separate the meat from the bones, chop roughly and replace into the soup. Season to your taste with salt and pepper. Enjoy!

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