Chicken & Vegetable Soup (for the soul)

4 April 2016 | Recipes
chicken & vegetable soup

As soon as the temp drops a little I’m all about the soup! Breakfast, lunch and dinner. Soup. For. Days.

If you too are a soup enthusiast you might like to check out my Green Soup, Roast Pumpkin, Carrot & Turmeric Soup, Get Rooted Soup, Sweet Potato & Spinach Miso Soup and my 7 Delicious Soup Toppers.

But as far as good for your soul soups go this is THE best.

It takes a few hours, because you’re also making a delicious nutrient dense both, but it’s worth the time (and little effort) and it’s sure to cure any ailment (even a bad mood).

I recommend making it on a Sunday so you have delicious soup all week!

Chicken & Vegetable Soup (for the soul)


  • 6-8 organic chicken drumsticks
  • 3 litres of water
  • splash of apple cider vinegar
  • celery stalk ends (you can throw the leaves in too)
  • 1 teaspoon peppercorns
  • 1 tablespoon olive oil
  • 1 leek, finely sliced
  • 1 carrot, finely diced
  • 2 celery stalks, finely diced
  • 400g pumpkin, skin removed finely diced
  • 1/2 head cauliflower, cut into small florets
  • 1 zucchini, finely diced
  • 1 cob corn, husked & kernals removed
  • 150g greens beans, cut into 2cm lengths
  • coriander, to garnish


  1. Place the drumsticks in a large saucepan or slow cooker over a high heat. Add the water, vinegar, celery stalk ends and peppercorns. The celery in just for flavour. If cooking in a saucepan bring to the boil and then reduce to a gentle simmer and cook covered for 3 hours. If cooking in slow cooker cook on high for 3 hours or low for 6 hours.
  2. Remove drumsticks from the liquid. Discard the skin and then shred the flesh off the bones and discard the bones. Set aside.
  3. Drain the stock through a strainer discarding the celery and peppercorns.
  4. Heat the olive oil in a large saucepan over a medium-high heat. Add the leek, carrot and celery and cook stirring for 3 minutes. Cover with a lid, reduce the temperature to medium and sweat vegetables for a further 2 minutes. Add the pumpkin, cauliflower and zucchini and stir to distribute evenly. Replace the lid and sweat for a further 3 minutes. Add the chicken stock and bring to the boil. Reduce to a medium-low heat and simmer for 10 minutes or until the vegetables are tender. Add the chicken, corn and beans and cook for a further 2 minutes or until tender.  Season to taste with salt and pepper.
  5. Divide soup between bowls and garnish with fresh coriander leaves.
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