Chicken and Vegetable Soup

    2 hours 50 min

    You'll need a large stockpot for this soup. Parsnip, turnip, leek, carrot, celery, and dill all lend their flavours to this hearty soup made with a whole chicken. Freezes well.

    149 people made this

    Serves: 9 

    • 1 whole chicken
    • 1 parsnip, sliced
    • 1 turnip, quartered
    • 2 carrots, quartered
    • 2 stalks celery, quartered
    • 1 leek, quartered
    • 1 onion, quartered
    • 3 sprigs fresh parsley
    • 3 sprigs fresh dill
    • salt and freshly ground black pepper to taste

    Prep:30min  ›  Cook:2hr20min  ›  Ready in:2hr50min 

    1. Place chicken, parsnip, turnip, carrots, celery, leek, onion, parsley and dill in an 8 litre stockpot; cover with water and bring to a boil. Reduce heat; cover, and simmer for 2 hours.
    2. Remove whole chicken from soup, remove meat from bone, and set meat aside. Discard chicken bones, parsley and dill.
    3. Remove vegetables from stockpot with a slotted spoon. Using a food processor, purée vegetables and return to stockpot, along with chicken. Add salt and pepper to taste.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (39)


    . Has anyone double checked the fat content on this recipe? It seems low given that every bit of fat from the chicken will be in the soup?  -  03 Mar 2012


    This is such a comforting, wholesome soup. Don't leave out a thing. Very good flavour. It is also nice with cream cheese added to enrich it a bit.  -  24 Jul 2008


    This chicken soup had a very nice flavour. I have made it twice, once as called for and once with 1T sage. It sure hit the spot when we all had colds.  -  24 Jul 2008