Chicken | Vegetable | Soup

Chicken and Vegetable Soup

This is a simple and quick soup to prepare and cook. It is also a great way to use the inner fillets of the chicken breast. 


  1. Spanish Onion x ¼ 
  2. Celery Stick x 1
  3. Leek x ¼ 
  4. Donkey Carrot x ¼ 
  5. Plain Flour x 1 Tablespoon
  6. Inner Chicken Fillets x 2 (This is the small piece attached to the inside of the chicken breast)
  7. Chicken Stock x 300 ml (Freshly made or a stock cube dissolved in water)
  8. Flat Leaf Parsley x 1 Sprig

The Chicken And Vegetable Soup

Preparing The Ingredients

  1. Peel the onion, cut it into ½ and small dice 
  2. Wash the celery stick and cut it into a small dice
  3. Cut half of the leek in half lengthways and give it a good wash, small dice one side of the washed piece of leek
  4. Peel the carrot and cut the carrot in half, small dice a ¼ 
  5. Have 2 inner chicken breast fillets ready to use
  6. Chicken stock hot and ready to go 
  7. Pick the leaves from the flat leaf parsley and slice, keep 5 whole picked leaves for the garnish

Cooking The Chicken And Vegetable Soup

  1. Heat a pan on medium heat and add a little oil
  2. Add in the onion, celery, leek and carrot. Cook and mix for 3 minutes
  3. Stir in the flour and cook for 1 minute
  4. Pour in the hot stock and bring the soup to a boil and simmer
  5. Drop in the inner fillets and cook for 7 minutes
  6. Once the chicken has cooked remove it from the soup and shred it down. Once shredded add back into the soup
  7. Stir in the cut parsley and remove from the heat

Finishing The Soup

  • Pour the soup into a bowl and top it with the leaves of flat-leaf parsley