With winter coming up and the cold and flu season starting, what’s better than a bowl of
warm delicious chicken soup? This soup is super easy to make and is packed with lots of
veggies. You can add more or less as you desire!
1 kilo of chicken thigh fillets or legs
1 leek, halved and then thinly sliced
2 zucchini diced
1 large brown onion finely finely chopped
1 large carrot, peeled, finely chopped
2 celery stick, trimmed, finely chopped
3 garlic cloves, finely chopped
1/2 teaspoon black pepper
1L chicken stock
Optional: 300 grams of mushrooms, quartered
Optional: parsley or thyme
1. Place the chicken, leek, zucchini, onion, carrot, celery, garlic and pepper into a large
pot with 1 litre of water and another litre of chicken stock. Bring to boil on high heat.
2. Once boiling, reduce to a simmer and leave half uncovered for 45 minutes. Stir
3. Optional: you can throw in some pasta however long it takes for it to cook al dente.
That is, if your pasta takes 8 minutes to cook, throw this in 8 minutes before you
finish cooking the soup. You can also add mushrooms at this time.
4. Once cooked, remove the chicken from the soup and remove any bones. Roughly
chop this up and add back to soup. Season with salt and any fresh herbs.