Vegetable soup with chicken


 15 minutes 
to prepare


 30 minutes 
to cook



What you'll need


Chicken stock :

  • 3 cups of water
  • 1 cup of chicken breast bones
  • ¼ carrot
  • ¼ celery
  • ¼ leek
  • ¼ of garlic
  • ¼ of onion
  • 5 whole black pepper
  • 1 rosemary leaf
  • 1 thyme leaf

The soup :

  • 1 minced chicken breast
  • 6 tbsps of oats
  • 2 carrots
  • 2 zucchini
  • 3 baby potatoes
  • Coriander to taste
  • 8 cherry tomatoes
  • Fennel
  • ¼ kilo broccoli
  • Salt and pepper
  • 1 cup of baby spinach
  • 1 small spring onion
  • 1 lime


  • bowl
This print-out has 2 pages


Chicken stock :

  • Start your chicken stock always by using cold water which is very important. (Using cold water prevents the bad smell that comes out from the beef stock or fish stock or the chicken stock)
  • Add chicken bones to the cold water.
  • Take the leftover of the skin from the chicken as more as we can to avoid fat.
  • Tie up all the aromatic vegetables and herbs together and add it to the water.
  • Use muslin clothe to put all the spices in. Using the muslin clothe makes it easy while taking them out from the stock during cooking and tying up the vegetables.
  • Keep the stock for 45 minutes maximum on a medium heat, so we can avoid the strong flavour and get the perfect light chicken stock.

The soup :

  • Mince the chicken breast, add oat salt and pepper, and then put the chicken into small bowl. Heat your oven to 180°c, and then cook the chicken for 10 minutes maximum not more than that, because we will add it later to the soup and the chicken will continue cooking in the hot liquid.
  • Cut all the vegetables into small pieces or any chap you prefer, but it’s recommended to use small pieces, so the soup will take less time.
  • Start your soup by adding the chicken stock, carrot and potatoes at the same time in a cooking pot, because they will take more time than the other vegetables to be cooked. Hard vegetables always take more time than the soft ones to be cooked. Add the diced fennel, carrot and broccoli to the half-cooked carrots and potatoes after 5 minutes for taste.
  • Grill the baby tomatoes for extra smoky flavour and add them to the soup.
  • Saute your spinach and keep it aside.
  • 1 minute before the soup is done, add the chopped coriander before the herbs, so it will not turn black in colour.
  • For presentation, put your soup into a serving bowl, and then add the baby spinach, baked chicken and oat bowl. Sprinkle the spring onion on top and lime zest or lemon zest to taste and some of the thyme leaf.