Chicken Soup

  • Servings : 8
  • Prep Time : 20m
  • Cook Time : 60m
  • Ready In : 1:20 h

My sister is sick with a horrible flu at the moment and food is not at all appealing. So I went to the supermarket, pushing Harry in one of those trolly chairs – which he was very amused with, and grabbed some organic chicken and as many nutritious vegetables as I could find. Chicken soup is a cliche when you’re sick, but there really is nothing better. This is the recipe I came up with.

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  • 2 tablespoons olive oil
  • 1 leek, halved, washed, thinly sliced
  • 2 garlic cloves, crushed
  • 1 large carrot, peeled, diced
  • 2 sticks celery, diced
  • 2 small zucchini, diced
  • ½ tin creamed corn
  • 1 tin chickpeas
  • 8 cups chicken stock, homemade, or bought
  • 1kg skinless chicken legs


Step 1

Heat oil in a large saucepan over medium heat. Add leek and garlic. Cook, stirring, for 2 minutes or until soft. Add carrot, celery, zucchini and chickpeas. Cook for 2 minutes. Stir in stock and chicken. Increase heat to high. Bring to the boil -

Step 2

Reduce heat to low. Simmer, partially covered, stirring occasionally, for 1 hour or until vegetables are tender (add creamed corn after 45minutes) -

Step 3

Remove chicken legs from soup. Allow to cool slightly. Remove meat from bones. Roughly chop chicken meat and add to soup. Season with salt and pepper. Serve or freeze -

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Recipe Comments

  1. posted by Catherine on May 13, 2015

    Hi, I was juat wondering if I could substitute the chicken legs for Chicken breast pieces? And if so, would you recommend browning the pieces first or place it straight into the stock to poach?

    • posted by Allie on May 13, 2015

      Straight into the stock. Breast is fine too it is just a littler drier. Ax


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