Chicken & Vegetable Soup

Chicken & Vegetable Soup

Nothing is more comforting than a warm bowl of chicken soup on a cold winter night. This chicken soup recipe is quick and easy to follow.
  • 15 Mins

    Cooking Time

  • easy


  • 15 Mins

    Prep Time

  • 4 People


  • 2 teaspoons sunflower oil
  • 1 onion, halved, thinly sliced
  • 500 skinless chicken thigh fillet, thinly sliced
  • 1 litre Continental Superb Stock Chicken
  • 1 large carrot, cut into julienne
  • 1 bunch broccolini, chopped
  • 1 cup frozen peas
  • 2 tablespoons chopped parsley
  • crusty bread, to serve

  1. Heat oil in a large saucepan over medium heat. Add onion and cook, stirring occasionally, for 5 minutes until softened.

  2. Increase heat to medium high. Add chicken and cook, stirring, for 3 minutes. Pour in stock then stir in carrots, broccoli and peas. Bring to the boil. Reduce heat and simmer gently for 5 minutes or until chicken is cooked and vegetables are tender.

  3. Bring to the boil stirring and simmer gently for 5 minutes.

  4. Sprinkle with parsley, season to taste with pepper and serve with crusty bread.

  1. Amount per Serving
Nutritional values Amount per Serving
Energy (kcal) 12609.88 kcal
Protein (g) 2033.06 g
Sugar (g) 9.61 g
Fat (g) 427.99 g
Fibre (g) 4.12 g

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