Best nutritious chicken and vegetable soup

    1 hour 10 min

    A heart warming, delicious soup for all. Serve with a nice warm fresh baguette and some cheese on top if desired.


    3 people made this

    Serves: 6 

    • 1 to 2 tablespoons olive oil
    • 1 whole chicken, jointed
    • 1 green chilli, finely chopped
    • 1 tablespoon cumin seeds
    • 1 pinch red chilli flakes
    • 3 red onions, sliced into half moon shape
    • 1 teaspoon caster sugar
    • salt, to taste
    • whole garlic cloves, to taste
    • 1 (4cm piece) root ginger, cut into strips
    • 2 to 3 bay leaves
    • 3 carrots, cubed
    • 3 sticks celery, finely chopped
    • 5 to 6 mushrooms, sliced
    • 1 to 2 tablespoons tomato puree
    • 900ml chicken or vegetable stock
    • 1 teaspoon garam masala
    • 1 teaspoon ground black pepper
    • chopped fresh rosemary, to taste
    • 1 teaspoon paprika
    • 1 tablespoon butter
    • 1 bunch spring onions, finely chopped

    Prep:25min  ›  Cook:45min  ›  Ready in:1hr10min 

    1. Heat some olive oil in a deep stock pan, fry the chicken pieces on medium heat until they are slightly golden (10 to 12 minutes). Remove them onto a plate.
    2. In the same pan, in the remaining oil fry the green chilli, cumin seeds, red chilli flakes on slow heat until you smell their aroma ( be careful not to burn them).
    3. Add the sliced onions and carry on frying, add the sugar to caramelize slightly, salt, garlic cloves, ginger and bay leaves. Fry gently until onions are nice and soft.
    4. Add carrots, celery and mushrooms and fry for 5 to 6 minutes. Add tomato puree and keep mixing well for about 2 minutes.
    5. Add the warmed stock, mix well and add garam masala, ground black pepper, rosemary, paprika and butter.
    6. Add the chicken back in to the soup and top off with water if necessary. Mix well and add the spring onion. Bring the soup up to the boil then reduce to simmer for 30 to 40 minutes.
    7. If you want you can take the chicken pieces out (let them cool for 10 minutes), and strip the chicken off the bones, shred and put the meat back in. Remove the ginger strips at this time if desired.
    8. Serve with a fresh baguette, and if desired you can sprinkle in some fresh coriander or some fresh cream or Parmesan cheese. Enjoy it!


    You can omit the chillies if you want. Instead you can put fresh chopped basil, rosemary or any herbs you like to make it lighter. If you like it really hot, you can add some really hot whole peppers.

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