Marc Wellness International Blog

Last night it was a little cold in Sydney, feeling just like a winters night and I thought it was the perfect night for a nice hot vegetable soup. I love cooking and whipping up my own receipes and I mixed up a pot of chicken vegetable soup however this time I tried to mix it with a bunch of different green vegetables and thought I’d share it with you to try!

Chicken Vegetable Soup - serves 4 but you can alter the amounts of ingredients to suit you!

Ingredients 

4 chicken drumsticks 

1 celery stick

2 carrots

2 zucchini

2 potato

1 cup peas

1 leek

2 tomatos

1 cup corn kernals

1 cup of mixed beans

1 bundle of broccoli

1/2 bunch of english spinach

1 satchet of continential thick vegetable mix

Water

Here is how I made it!

1. Place chicken in the pot and cover the pot 3/4 full of water and place it on the stove on medium heat. 

2. In the meanwhile cut up the carrots, celery, leek (white part only), zucchini, potato, peas, tomato, add beans and then place it in the  pot.

3. Mix the thick vegetable satchet powder with 1/3 cup of water, stir until it is a smooth liquid and place into pot of soup. Then, cook on medium heat for about 40mins. Check frequently and stir. 

4. In the meanwhile cut up the spinach, broccoli and prepare the corn kernals.  After 40mins or once the chicken is cooked and the vegetables are soft, add the remaining ingredients. The spinach, broccoli and corn - they only need about 5 mins. They are added last as they don’t take long to cook!

Then just before serving you can either remove the chicken legs and serve them seperately or remove the chicken legs, cut the chicken into pieces and mix the pieces of chicken in the soup.

I hope you enjoy my soup recipe. Share with me any of your favourite soups below. I’m always on the look out for a great new soup idea!

Joey Marc