A light and comforting chicken soup filled with colourful vegetables, tender chicken and a flavourful broth. Simple, nourishing and practical for an everyday family meal.
Medical Disclaimer: 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.
Chicken Vegetable Soup is a simple one-pot meal made with lean chicken, everyday vegetables and a light savoury broth. It is easy to prepare, family friendly and useful when you want something warm without making the meal too heavy.
Use a low-sodium broth and add plenty of vegetables for extra fibre, colour and volume. Removing visible chicken skin can also help reduce the amount of saturated fat in the soup.
Cut the chicken and vegetables into even-sized pieces so they cook at a similar rate.
Heat the oil in a large pot over medium heat. Add the onion and garlic and cook for about 1–2 minutes until fragrant.
Add the chicken and cook for several minutes, stirring occasionally, until the outside turns opaque.
Add the water or stock, carrot and potato. Bring to a gentle boil, then reduce the heat and simmer until the chicken and vegetables are almost cooked.
Add cabbage and green beans. Season with pepper, salt and optional low-sodium soy sauce. Simmer for another 5 minutes or until the vegetables are tender.
Taste and adjust seasoning if needed. Garnish with spring onion or fresh herbs and serve warm.
Values are estimates and can vary depending on ingredients, stock, brands and portion sizes used.
Adjust the ingredients, seasoning and portion size according to your individual needs. If you have a medical condition, allergy or specific dietary requirement, seek advice from an appropriate healthcare professional.
