Henry’s Hearty Chicken and Vegetable Soup

25 votes

This warming soup is a great way to use up leftover chicken and vegetables.

50 Minutes

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  • 4 cups chicken stock
  • 2 cups water
  • 2 large onions, finely chopped
  • 1 garlic clove, crushed
  • 1/2 to 1 teaspoon chopped ginger (optional)
  • Salt
  • Pepper
  • 3 large potatoes, diced
  • 1kg mixed vegetables, diced (leftover or frozen)
  • 4 stalks silverbeet or celery, diced
  • 1-2 cups cooked chicken, diced
  • 1 cup water (optional)


  1. Combine the chicken stock and two cups of water in a large pot and bring to a simmer.
  2. Add the onions, garlic, ginger, salt and pepper.
  3. Bring the soup to a boil. Stir well.
  4. Add the potatoes and the diced vegetables, but not the silverbeet/celery.
  5. Simmer for 10 minutes or until the vegetables are cooked. Add the chicken and stir well.
  6. Add the silverbeet and 1 cup of water (if the soup looks too thick). Bring to the boil then turn off to sit for five minutes.
  7. Stir well before serving. Serve with toasted bread.
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