Chicken And Vegetable Soup Recipe

Name: Chicken And Vegetable Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 1 leek, halved, washed, thinly sliced; 2 garlic cloves, crushed; 1 large carrot, peeled, diced; 2 stalks celery, diced; 1 zucchini, diced; 1 swede, peeled, diced; 1 cup pumpkin, diced; 1 cup peas (frozen); 1 cup frozen corn kernels; 1 1/4 cups dry soup mix, rinsed (barley, lentils, split peas, etc); 10 cups water; 500 g skinless chicken legs (Lovely Legs); 2 bay leaves; 2 tablespoons chicken stock powder (I use Massel brand); 1 tablespoon vegetable stock powder

Servings: persons

2 tablespoons olive oil
1 leek, halved, washed, thinly sliced
2 garlic cloves, crushed
1 large carrot, peeled, diced
2 stalks celery, diced
1 zucchini, diced
1 swede, peeled, diced
1 cup pumpkin, diced
1 cup peas (frozen)
1 cup frozen corn kernels
1 1/4 cups dry soup mix, rinsed (barley, lentils, split peas, etc)
10 cups water
500 g skinless chicken legs (Lovely Legs)
2 bay leaves
2 tablespoons chicken stock powder (I use Massel brand)
1 tablespoon vegetable stock powder

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!

482

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 tablespoons olive oil, 1 leek, halved, washed, thinly sliced, 2 garlic cloves, crushed, 1 large carrot, peeled, diced, and more.

Yes, Chicken And Vegetable Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken And Vegetable Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions