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Chicken Vegetable Soup

Like most soups, it starts with the classic base of onions, celery and carrots. Any chicken could be used here and I used chicken drumstick as the meat tends to fall off the bone after cooking or even better - use an entire chicken or leftover rotisserie chicken! Feel free to add any other vegetables (meeting your 5-A-Day) as this soup can be easily customised to your taste!

Per Serving

Calories: 280 kcal | Protein: 18 g


  • 1 kg chicken drumsticks

  • 1 tbsp butter

  • 4 medium onions

  • 1 bunch/head (400 g) celery

  • 1 kg carrots

  • 1.2 L chicken stock

  • 1 L water

  • 1/2 lemon

  • Optional: Chopped parsley

Serves: 8


  1. Heat up heavy bottom pot and add the chicken drumsticks. Sear the chicken over high heat and set aside on a plate when done.

  2. Roughly chop the vegetables and using the same pot, add butter and sauteed the onions, celery and carrots over medium high heat for 5 minutes, stirring occasionally until they start to soften.

  3. Add the vegetable stock and bring the mixture to boil, stirring as you do. Reduce the heat until the mixture is simmering and cook for 10 minutes, stirring occasionally until the vegetables are tender.

  4. Remove the skin from the chicken drumstick and add the chicken into the pot. Skim off any scum and oil that rises to the surface from time to time. Stir occasionally and cover the pot with lid and simmer for 40 minutes or until the chicken meat falls off the bone.

  5. Squeeze in lemon juice and season with salt and pepper.

  6. Serve in bowls and sprinkle with chopped parsley.


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