Herby chicken and vegetable soup

    2 hours 15 min

    A low fat chicken soup that's not only easy to make, but also tastes fantastic. Chicken is simmered with herbs, sweetcorn, broccoli, celery and green pepper in a chicken stock. An excellent soup to keep you warm throughout the winter.

    11 people made this

    Serves: 8 

    • 1 green pepper, chopped
    • 1/2 large onion, chopped
    • 2 sticks celery with leaves, chopped
    • 1 small head broccoli, chopped
    • 115g frozen sweetcorn
    • 2 skinless, boneless chicken breast fillets, cubed
    • 1 clove garlic, finely chopped
    • 5 leaves fresh basil
    • 2 sprigs fresh oregano
    • 1 pinch dried rosemary
    • 1 pinch dried parsley
    • salt and pepper to taste
    • 4 cubes chicken stock crumbled

    Prep:15min  ›  Cook:2hr  ›  Ready in:2hr15min 

    1. In a large pot, combine pepper, onion, celery (reserve leaves for garnish), broccoli, sweetcorn, chicken and garlic.
    2. Season with basil, oregano, rosemary, parsley, salt and pepper. Stir crumbled stock cubes into mixture and pour in enough water to cover by 5cm.
    3. Bring to the boil, then reduce heat and simmer 2 hours, stirring occasionally.

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    Reviews in English (8)


    Contrary to what another reviewer stated, this is NOT a healthy soup. way too much sodium, any recipe with buillion cubes is NOT healthy.  -  26 Dec 2006  (Review from Allrecipes US | Canada)


    Quite good but needs a bit of adjustment. I followed the recipe exactly and for us it was a bit too salty and I didn't add any extra salt. Also it's not the prettiest soup. My husband and I enjoyed it though I just need to work out how to reduce the salt content without losing the flavour. Thanks  -  08 Mar 2006  (Review from Allrecipes US | Canada)


    I made this recipe as part of a soup and salad supper (served with Italian Bread from a Bread Machine). The soup itself is tasty, but (as pointed out by another reviewer) it's not that pretty. Although I did cook it for the recommended time, I didn't add the broccoli until the last half hour. I added a handful of frozen peas and carrots that needed using. If I make this again, I would cook the chicken separately (or just use leftover chicken) and throw it in near the end. Cooking the chicken from a raw state is part of what makes it "not so pretty" - the length of cooking time is the other. This soup could do with a much shorter cooking time. I did add additional boullion for a little more flavor. I also used frozen mixed peppers because I had them on hand.  -  20 Feb 2011  (Review from Allrecipes US | Canada)