Chicken and veggie soup

Chicken and veggie soup


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About this recipe: This is a delectable chicken and vegetable soup recipe that is fab for using either leftover chicken, or chicken bought ready-cooked from the supermarket. Sumac powder is available in large supermarkets; Bart is a common brand.


Serves: 6 

  • 2 cooked chickens, meat picked and shredded
  • 2.5L water
  • 2 chicken stock cubes, crumbled
  • 600g frozen mixed vegetables
  • 150g frozen garden peas
  • 3 carrots, chopped
  • 1 large onion, finely chopped
  • 3 tablespoons tomato puree
  • 1 teaspoon minced garlic
  • 1/2 teaspoon sumac powder
  • 2 tablespoons Bisto gravy granules, for slight thickening

Prep:20min  ›  Cook:2hr  ›  Extra time:4hr  ›  Ready in:6hr20min 

  1. Place water, sumac, garlic, stock cubes, onion and veggies into large casserole pot and boil till veggies are tender.
  2. Add the meat from the cooked chicken, tomato puree and Bisto. Simmer for an hour.
  3. Serve. This is also great to freeze in portions.

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