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Nourishing chicken soup
heartfoundation.org.au|Helpline 13 11 12

Nourishing chicken soup

1 hour (45 minutes)
Serves 6
  • 1kg chicken lovely legs 
  • 1 onion, finely chopped  
  • 4 large carrots, peeled, cut into 2cm pieces  
  • 4 stalks celery, sliced  
  • 1 turnip (or swede), cut into 2cm pieces  
  • 2 cloves garlic, crushed  
  • 2 teaspoon dried thyme leaves  
  • 1 dried bay leaf 
  • 1 reduced salt chicken stock cube, crumbled  
  • 200g wholemeal pasta  
  • 1 cup coarsely chopped fresh parsley  
  1. Heat oil in a large, deep pot over a medium-high heat. Add chicken. Cook for 5 minutes, turning occasionally, until lightly browned all over. Remove and set aside. Reduce heat to medium.  
  2. Add onion, carrots, celery, turnip, garlic and thyme to pot. Cook for a further 5-7 minutes, stirring occasionally, until lightly browned.  
  3. Return chicken to pot with bay leaf, 2 litres (8 cups) water and stock cube. Bring to the boil. Reduce to a simmer and cover with lid. Simmer for 1 hour.  Stir in pasta. Simmer, covered, for a further 15 minutes.  
  4. Remove from heat. Lift chicken pieces from pot using a slotted spoon. Shred chicken meat and discard bones. Return chicken to pot with parsley. Stir over low heat until hot. 

Tips 

  • To cook soup in a slow cooker, complete steps 1 and 2 as above, then transfer chicken and vegetables to a slow cooker. Add bay leaf, water and stock cube as directed in step 3. Cook on Low for 7 hours (or High for 4 hours), adding pasta in the last 30 minutes of cooking time. Follow step 4 as above and keep soup warm in slow cooker on low setting until ready to serve.  
  • Freeze individual soup portions in containers. Thaw overnight in fridge and reheat on stovetop or in microwave until hot. Great for a warming office lunch or a light dinner on chilly nights. 

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