Monday, July 02, 2007

Chicken and Vegetable Soup


This recipe produces a thick chicken and vegetable soup. Some water or extra stock can be added if you prefer a thinner consistency. We like to serve this soup with crusty bread.

Soup will stay hot longer if the soup bowls are warmed before use. We warm ovenproof bowls in an oven at 80 degrees Celsius for about five minutes.

Preparation time: about 30 minutes

Makes about 1.5 litres (6 cups) soup.

Serves about 4-5.

1 large (about 370g) leek
1 medium (about 160g) carrot
1 medium (about 160g) potato
1 medium (about 160g) zucchini
2 medium cloves garlic
105g (1/2 cup) soup mix (a mixture of dried split peas, lentils and barley)
380g skinless chicken thigh fillets
20ml (1 tablespoon) oil
875ml (3 1/2 cups) chicken stock
Salt and pepper, to taste

Remove the dark green leaves, base, and any dirty or damaged outside layers of the leek. Slice leek lengthwise and rinse between the layers. Chop leek finely. Peel and finely dice carrot and potato. Trim and finely dice zucchini. Peel and crush garlic.

Rinse and drain soup mix. © exclusivelyfood.com.au

Trim any excess fat from chicken.

Heat oil in a heavy-based stockpot or very large heavy-based saucepan over medium heat. When the oil is hot, add leek, carrot, potato, zucchini and garlic.

Cook, stirring occasionally, for about 5 minutes, or until leek softens. Do not brown the vegetables.

Add soup mix, chicken and stock.

Cover saucepan (we have the steam vent on the lid closed to minimise evaporation). Increase heat and bring to the boil, and then reduce heat to low so that the soup is simmering.

Simmer, stirring occasionally, for about 1 3/4 to 2 hours, or until vegetables and soup mix have softened. Break up any large pieces of chicken; or remove chicken, cut into pieces and return to soup. Season with salt and pepper. Serve hot.

Store soup in a covered container in the refrigerator or freezer. We freeze the soup in single serve portions.
© www.exclusivelyfood.com.au


30 Comments:

Blogger KikiMiss said...

This is a terrific, easy recipe. I have everything bar the soup mix in my pantry so guess what we're having for an Sunday night dinner after a trip to Woolies?

8/7/07 10:06 am  
Anonymous Anonymous said...

Hi, do you have any recipes for making chicken stock, vegetable stock and beef stock? Your recipes are great.

28/1/08 12:53 pm  
Blogger Amanda & Debbie said...

We don't currently have any stock recipes. However, we will be experimenting with chicken stock soon and will publish the recipe as soon as possible.

29/1/08 10:18 pm  
Blogger kejkej said...

Great simple recipe. I added a can of creamed corn to the recipe. Tasted fabulous!

6/3/08 3:41 pm  
Blogger jody75 said...

this is a really hearty soup very tasty ive made this three times now but im going to try beef thanks girls once again keep those recipes comming

7/3/08 7:46 am  
Anonymous Anonymous said...

I made this last night and it was loved by all. It was a simple and easy recipe.

Thanks again

26/4/08 9:14 am  
Anonymous Elizabeth said...

I love this soup recipe. It would have to be the easiest way to get a healthy meal on the table for the least amount of efffort.Keep up the great work.

3/5/08 4:26 pm  
Anonymous Anonymous said...

What a great soup! really good for winter.

13/5/08 9:38 pm  
Anonymous Anonymous said...

would love to make this recipe but i can't seem to find the soup mix. can you please tell me where i can buy the soup mix from?

6/6/08 10:11 pm  
Blogger Rybeana said...

You can find soup mix in the soup aisles at the supermarket with the yellow split peas etc, I couldn't be bothered going to the shop so I used risoni, yum.

8/6/08 7:43 pm  
Blogger allure said...

Is this freezeable?

29/11/08 10:31 pm  
Blogger Amanda and Debbie said...

Hi Allure

Yes, this soup is suitable to freeze.

3/12/08 4:30 pm  
Anonymous Anonymous said...

Hi
Just wondered if this soup can be done directly in the slow cooker without doing any frying?
Thanks

13/4/09 5:59 pm  
Anonymous Laura said...

Great soup, my partner is always asking if we have any left in the freezer. Definately a winner like everything else I have made from your site. Thanks a million!

18/4/09 7:19 pm  
Blogger Ella said...

Beautiful. I used Turkey instead since lower in fat etc and turned out gorgeous. Thanks for another great recipe.

6/7/09 2:08 pm  
Blogger Amanda and Debbie said...

To the person who asked about making the soup in a slow cooker: We have only ever made the soup using the above method. However, we think it would be fine to omit the frying step and cook the soup in a slow cooker.

9/7/09 12:04 am  
Anonymous Laurence Pengelly said...

made this today in twenty mins and then let it simmer for 1 3/4 hours. So easy and so easy. I increased the chicken to 450g and used chicken broth instead of stock. It's yum. I'll be churning this out frequently this winter in NYC. Laurence

29/9/09 6:22 am  
Anonymous Anonymous said...

Made this tonight and added some mushrooms and froz peas at the end. Couldn't believe how tasty it was despite the simple ingredients! Adding a dollup of cream into each serve and a bit of crusty bread on the side made it just to my liking. Very healthy! Thanks for the recipe!

16/4/11 8:16 pm  
Anonymous Anonymous said...

This is such a delicious soup, absolutely wonderful. I cooked it in a slow cooker instead, frying the vegetables first then adding it to the slow cooker. I increased the stock to 1 litre and added
500g of chicken breast. 1.5 hours on high then 3 hours on low. The fussy family absolutely loved it. Thank you!!

31/7/11 10:53 pm  
Blogger Bri said...

Hi, I just wanted to say that I have been searching around for about 7 years for a good chicken soup recipe but to no avail. I have dithered around so much I have never actually ended up cooking it. But since I found your site I am so happy, this chicken soup recipe just sounds too unbelievably easy, I am going to make it tonight and I shall post back here the results. I am sure it will be a winner, just like your beef lasagne that I made for the first time ever last week. You girls are a godsend you really are, your recipes are awesome, the easy step by step instructions and clear attractive pictures are so helpful I don't have enough words to say how much so. This really has to be the best recipe website on the web, I really mean it!

3/11/11 1:53 pm  
Anonymous Anonymous said...

made it, loved it - healthy, easy, delicious :)
i used water instead of chicken stock. i just thought the natural flavours were beautiful! and was surprised how few ingredients were needed.

i dont know how many this is ment to serve but for just me, husband and my 18 month old daughter - i actually think ill double the recipe next time so there is leftovers! (we didnt have it with bread)

also thanks for your leek instructions - never cooked with it before but it made it easy - although i am concerned about the wastage, are the green leafy bits completely unusable?

18/1/12 10:40 pm  
Blogger Danial said...

Absolutely love this recipe. Even the kids eat it and ithas vegies in it. Can't wait to make it again. Thank You.

29/5/12 4:37 pm  
Anonymous Anonymous said...

Worked well in the slow cooker. Fed 6 people with 2 serves left for lunch the next day. :)

26/6/12 7:32 pm  
Blogger Simran said...

Awesome soup. So easy to make and full of nutrition's. It was my first attempt ever and it came out just perfect.Thank you so much for sharing the recipe.

17/7/12 2:53 pm  
Anonymous Melissa said...

Hi Guys, what sort of stock do you use?

26/2/13 1:13 pm  
Blogger Amanda and Debbie said...

Hi Melissa
We use homemade chicken stock in the recipe.

27/2/13 8:41 am  
Blogger Rel said...

Amazing recipe; have made this over and over again.
Last night I used this as a base for Low FODMAP version for all those IBS-C sufferers.
I fried the garlic in the oil first, then removed it to infuse the oil. Then I substituted the chicken stock for home made no onion no garlic stock. Only used the green part of the leek which is now allowed.. google it.
Instead of soup mix I used Ceres Organics super grain mix. Follow the rest of this recipe; as most of it is naturally Low FODMAP.
Voila - bob's ya uncle; Low FODMAP hearty chicken soup.
Thank you so much for sharing this recipe, you've inspired me to attempt my own blog with photos. :)

14/7/13 7:34 am  
Blogger Tracey Shepherd said...

I made this and used too much soup mix, I wont say how much and embarrass myself, even though I added more water and stock, I had to add more to the left overs, still tasty but. Anyway so easy I've given the recipe to my sister to try, neither of us like cooing but this is easy and I can't wait till she tries it. I'm gluten intolerant and I tried to find the product someone here posted about but couldn't find it, if someone can tell me where I would get a gluten free soup mix or similar that would be great. Anyway, great recipe and easy which I love as I did the curry pumkin and lentil soup. I'm now becoming a homemade soup queen thanks to you girls as I don't think I could eat tinned stuff again.

28/7/13 2:57 pm  
Blogger Kezz1812 said...

Wonderful soup....I added an extra chicken stock cube, a tblspn of mixed herbs & a small handful of soup pasta in the last 30 mins. I also lightly browned the chicken with the veges....Serves 4 nah 2 of us ate the darn lot it was so good. With some ciabatta or any good crusty bread it's a magnificent feast. Thank you so much for this super soup recipe.

26/7/14 6:56 pm  
Blogger Mellygrant said...

I always double the recipe and use celery in place if potato. Delicious!

27/7/14 5:49 pm  

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