Hearty Chicken and Vegetable Soup

Total Time
1hr 10mins
Prep 10 mins
Cook 1 hr

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

Ingredients Nutrition

  • 29.58 ml olive oil
  • 1 leek, halved, washed, thinly sliced
  • 2 garlic cloves, crushed
  • 1 large carrot, peeled, diced
  • 2 stick celery, diced
  • 2 small zucchini, diced
  • 1 swede or 1 potato, peeled, diced
  • 295.73 ml dry soup mix, rinsed (I used a mix of green and yellow split peas and red lentils)
  • 1892.72 ml chicken stock (can use a good quality powder)
  • 1 kg skinless chicken legs


  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. Add carrot, celery, zucchini and swede. Cook for 2 minutes.
  3. Stir in soup mix, stock, chicken and 1 cup cold water. Increase heat to high. Bring to the boil.
  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. Remove chicken legs from soup. Allow to cool slightly. Remove meat from bones.
  6. Roughly chop chicken meat and add to soup.
  7. Season with salt and pepper.
  8. Ladle soup into bowls. Serve.
Most Helpful

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.

Peter J August 01, 2009

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!

Fairy Nuff September 04, 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]

Sydney Mike April 24, 2008