Healthy chicken, vegetable and rice soup

    2 hours 20 min

    This is my favourite soup in the world! It is extremely healthy and very filling, it freezes well and keeps good for up to 2 full days in the refrigerator. This recipe makes 10 portions but you can improvise the recipe to make the amount you need.

    36 people made this

    Makes: 10 servings

    • 1 whole chicken
    • 5L water
    • 6 carrots, finely chopped
    • 3 onions, finely chopped
    • 200g turnip, finely chopped
    • 300g potatoes, finely chopped
    • 250g sweetcorn
    • 300g rice
    • 8 chicken stock cubes
    • chopped fresh parsley, to taste (optional)

    Prep:20min  ›  Cook:2hr  ›  Ready in:2hr20min 

    1. Put the whole chicken into a soup pot with approximately 5L of water (just enough to cover the chicken and no more) and bring to the boil. Once boiling, reduce the heat to medium and leave to simmer for 2 hours until no longer pink in the centre. Remove the chicken and allow to cool until it can be handled. Remove the meat from the carcass and discard the bones.
    2. To the stock add the chopped vegetables, rice and stock cubes and simmer until the vegetables are tender and the rice is soft, about 15 to 20 minutes.
    3. Add the chicken (diced or strips) into the pot and simmer for 3 to 4 minutes. Allow to cool for 20 to 30 minutes before serving, this brings out the best of the flavours.


    Instead of the rice you can use 300g noodles or pasta.

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