Chicken Vegetable Soup
A light and comforting chicken soup filled with colourful vegetables, tender chicken and a flavourful broth for a simple, nourishing everyday meal.
About This Recipe
Chicken Vegetable Soup is a simple meal built around lean protein, vegetables and a light broth. It is easy to prepare and works well for lunch, dinner or whenever you want something warm without a heavy sauce.
Carrots, cauliflower and leafy herbs add colour and texture, while garlic and onion give the broth plenty of flavour without needing large amounts of oil or seasoning.
Ingredients
- 250 g skinless chicken thigh or chicken breast, cut into pieces
- 1 medium carrot, sliced
- 1½ cups cauliflower florets
- 1 small onion, chopped
- 2 cloves garlic, finely chopped
- 750 ml water or low-sodium chicken stock
- 1 teaspoon canola or other neutral cooking oil
- ¼ teaspoon ground black pepper
- ½ teaspoon salt, or to taste
- 1 small piece fresh ginger, lightly crushed
- 1 stalk spring onion, sliced
- 1 small handful fresh coriander
- ½ cup chopped celery
- ½ cup mushrooms, sliced
- A handful of leafy greens
- Fresh lime juice to serve
How to Make Chicken Vegetable Soup
Prepare the ingredients
Cut the chicken into bite-sized pieces. Slice the carrot, prepare the cauliflower and chop the onion, garlic and herbs.
Cook the aromatics
Heat 1 teaspoon of oil in a medium pot over medium heat. Add the onion, garlic and ginger and cook for around 2 minutes until fragrant.
Add the chicken
Add the chicken pieces and stir for about 2–3 minutes until the outside begins to turn opaque.
Simmer the soup
Pour in the water or stock. Bring to a gentle boil, then reduce the heat and simmer for about 8 minutes.
Add the vegetables
Add the carrot and cauliflower. Continue simmering for another 7–10 minutes until the chicken is fully cooked and the vegetables are tender but not overly soft.
Season and serve
Season with black pepper and a small amount of salt. Stir in the spring onion and coriander just before serving. Add a squeeze of lime if you prefer a fresher finish.
A soup filled with vegetables can be satisfying without needing a heavy broth. Use herbs, garlic, onion and ginger to build flavour before adding extra salt.
Nutrition values are approximate and can vary depending on the chicken cut, stock, ingredient brands, portions and preparation.
- Lean Protein — skinless chicken keeps the meal satisfying without unnecessary added fat.
- Plenty of Vegetables — carrots, cauliflower and optional greens add volume and fibre.
- Light Broth — no cream or heavy sauce is needed.
- Use chicken breast if you prefer a leaner cut.
- Add mushrooms, cabbage or leafy greens.
- Add a small amount of cooked rice or noodles if you want a more substantial meal.
- For less sodium, use water or unsalted stock and season gradually.
- Allow the soup to cool before transferring it to a clean airtight container.
- Refrigerate leftovers and consume within about 3 days.
- Reheat thoroughly until the soup is steaming hot.
- Avoid repeatedly cooling and reheating the same batch.
This recipe and its nutrition information are provided for general educational purposes only. Individual nutritional needs can differ. If you have a medical condition, food allergy or specific dietary requirement, seek advice from an appropriate healthcare professional.