Healthy Chicken and Vegetable Soup Recipe

Chicken and Vegetable Soup

Over Winter it’s so easy (and fun!) to hibernate, eat chocolate, throw your whole exercise routine out the window and put on a nice Winter coat. Hmm… well all of that sounds great except for the extra food layer. This Healthy Chicken & Vegetable Soup is the perfect answer to your Winter woes. It’s low in fat, full of vegetables and by far the best thing ever to snuggle up on the couch with on a cold wintery day – and because it’s super healthy so you won’t need to worry about any extra kilos creeping their way up!

I like to call this my ‘miracle’ soup because I always make a batch when I have a cold. It really does make you feel so much better. I  don’t know if it’s the added vegetable boost or perhaps just the fact that it’s nice and warm – but whatever it is, it’s great! If you’re feeling a bit yucky this Winter, make a big batch of this… I promise you’ll feel better!

 You can mix and match the vegetables in the soup to suit what you already have in your fridge. If you use pumpkin or sweet potato, you’ll end up with a slightly thicker soup as they will soften and the puree will form part of the soup. I love how using lean chicken breasts minimises the fat in this recipe. It’s just so lovely and light! I like to use either barley or soup mix, however if you prefer, you can always replace them with split peas, rice, quinoa or pasta.

And of course, the best way to serve this soup is with a yummy crusty bread roll on the side. Perfect for dunking and dipping!


Healthy Chicken & Vegetable Soup Recipe


1 tbs olive oil

1 and 1/2 cups chopped celery

3 large carrots, peeled and chopped

1 brown onion, finely diced

1 red capsicum, chopped

400g chicken breast fillets, diced into cubes

8 cups chicken stock

1/2 cup soup mix/barley



1. Drizzle the olive oil into a large soup pot.

2. Add the chicken and brown slightly.

3. Add the celery, carrots, brown onion and red capsicum and saute for 2 minutes.

4. Add the chicken stock and soup mix (or barley).

5. Bring to the boil.

6, Turn down to a simmer and stir regularly.

7. Continue to simmer for 30-40 minutes or until the vegetables are soft, the soup mix/barley is cooked through and the soup has thickened slightly.

8. Serve with crusty bread.


Do you enjoy making soup during Winter? What’s your favourite soup flavour combination?

Print Friendly