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    You are in: Home / Recipes / Hearty Chicken and Vegetable Soup Recipe
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    Hearty Chicken and Vegetable Soup

    Hearty Chicken and Vegetable Soup. Photo by Peter J

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 10 mins

    10 mins

    1 hr

    Stardustannie's Note:

    This is the perfect winter warming soup...thick and hardy, a stick to your ribs meal when served with some crusty bread.

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    Units: US | Metric

    • 2 tablespoons olive oil
    • 1 leek, halved, washed, thinly sliced
    • 2 garlic cloves, crushed
    • 1 large carrot, peeled, diced
    • 2 sticks celery, diced
    • 2 small zucchini, diced
    • 1 swede or 1 potato, peeled, diced
    • 1 1/4 cups dry soup mix, rinsed (I used a mix of green and yellow split peas and red lentils)
    • 8 cups chicken stock (can use a good quality powder)
    • 1 kg skinless chicken legs


    1. 1
      Heat oil in a large saucepan over medium heat. Add leek and garlic. Cook, stirring, for 2 minutes or until soft but not coloured.
    2. 2
      Add carrot, celery, zucchini and swede. Cook for 2 minutes.
    3. 3
      Stir in soup mix, stock, chicken and 1 cup cold water. Increase heat to high. Bring to the boil.
    4. 4
      Reduce heat to low. Simmer, partially covered, stirring occasionally, for 1 hour or until soup mix and vegetables are tender add a little more water/stock if required.
    5. 5
      Remove chicken legs from soup. Allow to cool slightly. Remove meat from bones.
    6. 6
      Roughly chop chicken meat and add to soup.
    7. 7
      Season with salt and pepper.
    8. 8
      Ladle soup into bowls. Serve.

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    Ratings & Reviews:

    • on August 01, 2009


      Delicious! The chicken legs at the local butcher didn't look too appetising so I went with using two large chicken breasts, they were frozen so I only partially defrosted for dicing and added when it had come to the boil. Really is a great substantial soup with a nice combination of vegetables.

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    • on September 04, 2008


      Very good hearty soup! I made this as stated but with 700g of chicken breasts, which I took out of the soup after 20 minutes of cooking and refrigerated until 10 minutes before serving. I did skim the scum from the soup as it was cooking and added some pepper. Served with Tomato Basil Bread - by Hand or Bread Machine . Thanks for the recipe!

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    • on April 24, 2008


      For the most part, I made only half a recipe, but did use 1 leek, 2 cloves of garlic, 1 medium carrot, 1 medium potato, a lentil soup mix, 5 cups of chicken stock & 2 large chicken breasts, along with the other ingredients, of course, & seasoned it all with lemon pepper rather than S&P! Made into a very tasty, satisfying soup, which I served with a garlic infused (whole cloves!) multi-grain bread! Your recipe is definietly a keeper! [Tagged, made & reviewed for one of my teammates in the Aus/NZ Recipe Swap #15]

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    Nutritional Facts for Hearty Chicken and Vegetable Soup

    Serving Size: 1 (477 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 401.7
    Calories from Fat 134
    Total Fat 14.9 g
    Saturated Fat 3.3 g
    Cholesterol 142.9 mg
    Sodium 639.9 mg
    Total Carbohydrate 21.8 g
    Dietary Fiber 2.8 g
    Sugars 10.7 g
    Protein 43.3 g

    The following items or measurements are not included:

    soup mix

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