Quick & Easy Chicken Soup

  • Yield : 4 cups
  • Servings : 2
  • Prep Time : 5m
  • Cook Time : 10m
  • Ready In : 15m


  • 100 Grams Chicken
  • 1 Cup of Vegetable (Zucchini or Broccoli or Cauliflower, etc)
  • 1-2 Cups Vegetable stock
  • 3 Garlic Cloves, sliced
  • 1/8th of an Onion, diced
  • 1/2 tsp Basil
  • 3 stalks fresh flat-leaf parsley


Step 1

Steam the chicken and your vegetable of choice (don't mix them together, we are going to take out the chicken and leave to cool after it is cooked)

Step 2

With about a tablespoon of broth, add the garlic and onion to a saucepan

Step 3

Add the zucchini (or vegetable of choice) to the saucepan with the rest of the broth - bring to the boil, then turn down the heat to a simmer for about 5-10 minutes.

Step 4

Add the basil and parsley to the soup. Rip apart chicken into stringy bits

Step 5

With a hand blender, blend the zucchini into a smooth creamy texture, then add the chicken bits to the soup.

Step 6

You can reheat for a minute or so if you feel it's not hot enough to serve straight away, add salt & pepper if you like.

Step 7

Alternatively you can add the chicken to the saucepan and blend it all together as well. Tastes the same, just up to you whether you like chunky bits or not.

The quality of the vegetable stock is the most important in this soup. I use Massel, but you can make your own broth.

Vegetables that you can use – so many choices that would work well with these flavours: Celery, Zucchini, Broccoli, Cauliflower, Tomato, Asparagus, Cabbage, Silverbeet, etc.

Use less stock for a creamier texture. Use more stock or omit the blending for a watery texture.

(Pictured: Today’s lunch: Zucchini & Chicken soup made with this recipe)



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