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chicken and veg soup in red bowl

Easy chicken and vegetable soup

Warm up with this delicious, easy to make, bowl of chicken and veggie goodness.


Serves: 4

To cook: 30

To prep: 10

Difficulty: Easy

Nutrition per serving

  • Energy: 949kJ

  • Protein: 30.3g

  • Total fat: 5.2g

  • Saturated fat: 1.5g

  • Carbohydrate: 11.5g

  • Fibre: 5.3g

  • Sodium: 420mg

  • Exchange: 2/3

  • Carb portion: 1


  • 1 teaspoon extra virgin olive oil 
  • 1 medium brown onion, chopped 
  • 2 medium carrots, chopped or sliced 
  • 2 medium stalks of celery, chopped 
  • 2 medium chicken breasts, cooked and chopped or shredded 
  • 2 medium potatoes, cut into cubes 
  • 2 cups of reduced salt vegetable stock 
  • 2 cups of water 
  • ½ cup frozen green peas 
  • 1 grind of black pepper 
  • 1 tablespoon chopped parsley 


  1. Fry the chopped onion in the oil in a large (about 3L) pot until transparent but not browned. 
  2. Add the carrots, celery, chicken, potatoes, stock and water; bring to the boil and simmer for about 20 minutes. 
  3. Add the pepper, to taste, the frozen peas and simmer until the peas are cooked and still bright green. 
  4. Serve in bowls with parsley sprinkled over.