Chicken and Winter Vegetable Soup

This Chicken soup is one of my favourite soups to make. Its so easy and is full of immune boosting vitamins and minerals. I make this soup after I make my own Chicken broth then I can use the tender meat from the chicken carcass in the soup. This winter vegetable soup will warm you up from the insides, is incredibly good for you, and is a perfect meal for those cold, dark and gloomy nights in (or anytime really). Enjoy!!!

DF, GF, NS – Serves 6


2 litres chicken broth

Meat from a whole chicken (if used after making my broth recipe – or 3 medium sized chicken breasts)

4 birds eye chillies

4cm chunk of ginger, grated

3 cloves garlic, crushed

3 carrots, grated

2 swedes, grated

3 potatoes, grated

250g sweet potato, grated

1 x 420g can of diced tomatoes

2 bay leaves

2 tbsp. dried oregano

a few sprigs of fresh thyme

2 tbsp. salt

1 onion, diced

1 tbsp. extra virgin olive oil

Juice from half a lemon


  1. Heat a large pot to a medium heat, add oil, onion, garlic, ginger and chilli’s and fry until fragrant and onions are opaque. Roughly 3 minutes.
  2. Add diced tomato to pan followed by chicken broth.
  3. add in grated vegetables, herbs, bay leaves, lemon and salt.
  4. Bring to a boil*, then reduce heat to a simmer. Add the diced chicken.
  5. Allow to simmer for roughly 30-40 minutes. Then serve with any fresh herbs, and crusty bread and enjoy!!!

* If you are using raw chicken breasts as opposed to a whole cooked chicken from your broth, add the chicken at this stage to poach. Let poach for the 30-40 minutes, remove from soup, dice and put back in soup


  • Feel free to use any vegetables you like in this soup.
  • I love grating vegetables in soup – I find it make a nice thick soup, but if you prefer to dice the vegetables up feel free too. Its the same process!
  • Feel free to add additional water to the recipe if you like a thinner soup. I personally love a chunky, thick soup!
  • If you don’t like chilli’s – don’t add them!

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