Chicken And Veg Soup

Ingredients

• 1 wholechicken, cut into pieces
• 2.84 litres (12 cups)water
• 1 bunchcelery, chopped
• 2carrots, chopped
• 3 smallred onions, chopped
• 5 clovesgarlic, sliced
• 1bay leaf
• 4green chillies
• to tastesalt and olive oil

Instructions

1. 1

   Simmer the chicken

   Put the chicken pieces and water in a large pot. Bring to a simmer and cook for 30 minutes.

2. 2

   Soften the aromatics

   Sauté the onions and garlic in some olive oil.

3. 3

   Season the vegetables

   Add the bay leaf, carrots and celery, then season with salt.

4. 4

   Add the vegetables

   Sauté until the vegetables begin to soften, then add them to the pot with the chicken and water.

5. 5

   Simmer the soup

   Stir everything together, add the green chillies and salt, then simmer over low heat for about 1 hour.

6. 6

   Shred the chicken

   Take out the chicken bones and any large pieces of chicken, then shred the meat.

7. 7

   Finish the soup

   Return the shredded chicken to the soup and stir.

What is chicken and veg soup?

Chicken and veg soup is a home-style dish built around chicken simmered with vegetables in a light broth. This version uses a whole chicken, so its meat and bones flavour the cooking liquid as it simmers.

The method combines gently cooked onions and garlic with carrots and celery, then adds green chillies for a fresh, lively edge. It is a straightforward pot of soup rather than a thick or creamy one.

Nutrition and macros by portion

The nutrition label shows one serving as written: 450 calories, 48g protein, 12g carbs, 22g fat.

Chicken provides most of the protein, while olive oil contributes much of the fat; the carrots and onions supply most of the carbohydrates. Pair a bowl with bread or grains if you want a more substantial meal, or add extra vegetables alongside it.

Why start with a whole chicken?

Whole chicken: cooking the pieces in water gives the broth time to take on savoury flavour, while leaving meat to shred and return to the pot.

Water: the 2.84 litres make a generous amount of broth. Keep the pot at a gentle simmer rather than a hard boil.

Build flavour with the vegetables

Onions and garlic: sautéing them in olive oil before adding them to the pot gives them a softer, rounded flavour.

Carrot and celery: these add sweetness and a mild savoury note. Cook them only until they start to soften, as they will continue cooking in the soup.

Manage the chillies and seasoning

Green chillies: add them at the start of the long simmer as directed. Their heat can vary, so taste the broth before serving and adjust the salt if needed.

Salt: the recipe leaves the amount to taste. Season in stages, since the broth reduces and its flavour becomes more concentrated as it cooks.

Check the texture and doneness

Vegetables: add them once they begin to soften in the pan; they should still hold their shape after simmering.

Chicken: remove the bones and shred the meat once it is easy to pull apart. Return the shredded pieces to the broth so they are distributed through the soup.

Serve it simply

Ladle the soup into bowls with chicken and vegetables in each serving. Bread or toast makes a useful accompaniment for soaking up the broth.

For a fuller meal, serve it alongside a simple salad or cooked grains; keep any extras separate so the soup stays brothy.

Recipe notes & tips

• Keep the chicken broth at a gentle simmer to avoid a turbulent boil.
• Cut the vegetables into similar-sized pieces so they soften at a similar pace.
• Sauté the onions and garlic until softened, not deeply browned.
• Taste the broth before adding more salt, especially after the long simmer.
• Remove all bones carefully before returning the shredded chicken to the pot.

Variations

• Milder broth: remove the chilli seeds before adding the chillies.
• More vegetables: add chopped vegetables alongside the carrots and celery.
• Herby finish: stir in chopped fresh herbs just before serving.
• Extra garlic: add another sliced clove when sautéing the onions.
• Heartier bowls: serve with cooked rice or bread on the side.

Common mistakes to avoid

• Boiling the broth hard: keep it at a gentle simmer for a clearer, calmer cook.
• Adding vegetables too early: sauté them until just beginning to soften, then add them to the broth.
• Over-salting at the start: season gradually and taste again near the end.
• Leaving bones behind: check the chicken carefully as you remove and shred it.
• Shredding the chicken too coarsely: pull it into bite-sized pieces so it is easy to eat in a spoonful.

How to store

Cool leftovers promptly and refrigerate in a covered container for up to 3 days. Reheat in a saucepan until piping hot throughout, stirring occasionally; add a little water if the broth has reduced.

Frequently asked questions