Chicken and vegetable soup

Chicken soup is used for medicinal purposes across just about all cultures. We can't guarantee a magic cure of whatever ails you, but you can be sure that this soup is healthy and delicious.

  • 2 hrs 40 mins cooking
  • Serves 6
  • Print


Chicken and vegetable soup
  • 1.5 kilogram whole chicken
  • 1 brown onion (80g), halved
  • 2 litre (8 cups) water
  • 5 black peppercorns
  • 2 bay leaves
  • 20 gram butter
  • 2 stalks celery (300g), trimmed, sliced thinly
  • 2 carrots (240g), cut into 1cm pieces
  • 1 potato (300g), cut into 1cm pieces
  • 150 gram snow peas, trimmed, chopped coarsely
  • 3 green onions, sliced thinly
  • 310 gram can corn kernels, rinsed, drained


Chicken and vegetable soup
  • 1
    Place chicken, brown onion, the water, peppercorns and bay leaves in large saucepan; bring to the boil. Reduce heat; simmer, covered, 2 hours.
  • 2
    Remove chicken from pan. Strain broth through colander into large heatproof bowl; discard solids. Allow broth to cool, cover; refrigerate overnight. When chicken is cool enough to handle, remove and discard skin and bones. Shred meat coarsely; cover, refrigerate overnight.
  • 3
    The next day, heat butter in large saucepan; cook celery, carrot and potato, stirring, until onion softens.
  • 4
    Skim and discard fat from surface of broth. Add broth to vegetable mixture in pan; bring to the boil, then simmer, covered, about 10 minutes or until vegetables are just tender.
  • 5
    Add snow peas, green onion, corn and reserved chicken to soup; cook, covered, 5 minutes or until heated through.

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