Hearty Chicken and Vegetable Soup

Hearty Chicken and Vegetable Soup created by Peter J

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

Ready In:
1hr 10mins


  • 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 14 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


  • Heat oil in a large saucepan over medium heat. Add leek and garlic. Cook, stirring, for 2 minutes or until soft but not coloured.
  • Add carrot, celery, zucchini and swede. Cook for 2 minutes.
  • Stir in soup mix, stock, chicken and 1 cup cold water. Increase heat to high. Bring to the boil.
  • 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.
  • Remove chicken legs from soup. Allow to cool slightly. Remove meat from bones.
  • Roughly chop chicken meat and add to soup.
  • Season with salt and pepper.
  • Ladle soup into bowls. Serve.
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"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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  1. Peter J
    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.
  2. Peter J
    Hearty Chicken and Vegetable Soup Created by Peter J
  3. Fairy Nuff
    Hearty Chicken and Vegetable Soup Created by Fairy Nuff
  4. Fairy Nuff
    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 recipe #314197 . Thanks for the recipe!
  5. Sydney Mike
    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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