Recipe

Chicken and vegetable soup

Chock full of vegetables, this hearty chicken and vegetable soup is the perfect way to get your five-a-day all at once.

  • 25 mins cooking
  • Serves 4
  • Print
    Print
Pack it in the kids' thermos and have their friends wishing they could have some, too.
Looking for more hearty soup recipes?

Ingredients

Chicken and vegetable soup
  • 1 cup (250ml) water
  • 1.25 litre (5 cups) chicken stock
  • 2 stalks celery (200g), trimmed, sliced thinly
  • 2 carrots (240g), diced into 1cm pieces
  • 1 potato (300g), diced into 1cm pieces
  • 150 gram snow peas, trimmed, chopped coarsely
  • 3 green onions, sliced thinly
  • 310 gram can corn kernels, drained
  • 3 cup (480g) coarsely shredded cooked chicken meat

Method

Chicken and vegetable soup
  • 1
    Place the water and stock in large saucepan; bring to the boil. Add celery, carrot and potato; return to the boil. Reduce heat; simmer, covered, about 10 minutes or until vegetables are just tender.
  • 2
    Add snow peas, onion and corn to soup; cook, covered, 2 minutes. Add chicken; stir until heated through.

Notes

Egg-free noodles may also be added.

More From Women's Weekly Food