Nourishing Chicken & Vegetable Soup

Serves: 4 | Prep time: 15 mins | Cook time: 1 hour


  • 2 tbsp extra virgin olive oil
  • 1 leek, chopped
  • 2 cloves garlic, crushed
  • 2 carrots, finely diced
  • 3 stalks celery, sliced
  • 1 zucchini, diced
  • 4 small potatoes, diced
  • 1 tsp Italian seasoning
  • 1 tsp fennel seeds
  • 1L vegetable stock, salt reduced
  • 600g chicken breast
  • 1 tbsp freshly chopped parsley, to serve


  1. Heat olive oil in a large saucepan over medium heat. Add leek and garlic. Cook, stirring for 2 minutes or until soft. Add carrot, celery, potatoes, zucchini, italian seasoning and fennel seeds. Cook for 2 minutes. Stir in stock and chicken. Bring to the boil.
  2. Reduce heat to low. Simmer, partially covered, stirring occasionally for 1 hour or until chicken is cooked.
  3. Remove chicken from the soup and shred with two forks. Transfer back to pot and mix to combine. Season with salt and pepper and sprinkle with chopped parsley.
  4. Ladle soup into bowls and enjoy!


  • To make this recipe vegetarian, remove the chicken and replace with cannelini beans. Allow to simmer for 15-20 minutes.
  • For more delicious soup recipes, click here.
  • Checkout our Flexitarian Cookbook & Eating Guide here.