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Colin Fassnidge's chicken and vegetable soup

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Add this warming dish to your midweek menu. This chicken and veggie soup is a hearty, feel-good meal with loads of flavour.

  • Serves4
  • Cook time55 minutes
  • Prep time10 minutes, + 20 mins resting time


  • 1 tbs extra virgin olive oil
  • 1 brown onion, coarsely chopped
  • 1 carrot, peeled, coarsely chopped
  • 1 celery stick coarsely chopped
  • 1 garlic bulb, halved crossways
  • 1 small whole chicken
  • 1/2 bunch rosemary
  • 2 dried bay leaves
  • 1/2 bunch thyme
  • 2 tbs soy sauce
  • 1 tbs apple cider vinegar
  • 500g soup mix (dried lentils, split peas and barley)

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Heat the oil in a large saucepan over high heat. Add the garlic, onion, carrot and celery and cook, stirring, for 5 mins or until the onion softens.
  2. Step 2

    Add the chicken to the pan with the rosemary, bay leaves and thyme. Add enough cold water to cover the chicken. Add the soy sauce and vinegar. Bring to the boil. Reduce heat to medium and simmer for 35 mins.
  3. Step 3

    Add the soup mix to the chicken mixture and cook for a further 15 mins or until the soup mix is tender and the chicken is cooked through. Set aside for 20 mins to rest.
  4. Step 4

    Transfer the chicken to a plate. Use 2 forks or tongs to shred the meat. Divide the chicken among serving bowls. Ladle over the vegetable mixture and season to serve.