Chicken and Vegetable Soup Recipe

Chicken and vegetable soup recipe

Popular soups can be divided into two groups: CLEAR and THICK soup. Clear soups are generally more healthy as they have the least amount of calories while thick soups usually contain a lot of starch, sometimes cream, and other high carbohydrate ingredients. Personally, I am a big fan of Clear Soups.

This chicken and vegetable soup is not only mouth-watering & colorful, it’s super healthy and easy to make too. This is made with clear strained broth.

A meal in itself that you can serve with crusty bread. This ultra-flavorful Chicken Vegetable Soup is all you need to stay warm and healthy in this cold weather.

You may also like Fish Corn Soup, Hot and Sour Soup

Healthy Chicken and Vegetable Soup

Author: Sara Aslam‎
Prep time: 10 mins
Cook time: 1 hour
Total time: 1 hour 10 mins
Serves: 4


For Chicken Stock

  • Chicken with bones half kg / 500 grms
  • Bay leaves 3 to 4
  • Diced onion 1 large
  • Carrot 1 large diced
  • Ginger 4 to 5 pieces
  • Whole black pepper 15 to 20
  • Water 2 & half liter

For Soup

  • Oil 2 tbsp
  • Garlic finely chopped 1 tsp
  • Onion chopped 1 medium-sized
  • Peas 1 cup
  • Carrot 1 cup cubes
  • Cabbage 1 cup sliced
  • Potato 1 cup cubes
  • Boiled & shredded chicken 1 cup
  • Sweet corns 1 tin(half tin blend with some water and use half as it is)
  • Salt 1 tbsp
  • Black pepper powder or freshly crushed 1 tsp
  • 2 beaten eggs
  • Chicken stock that we prepared before


For Chicken Stock
  1. Put all ingredients in a cooking pot, when it starts to boil foam will appear on top remove it with the help of a spoon, by removing this u will get a clear stock.
  2. When all-foam removed cover with a lid and cook on a medium flame for 15 minutes.
  3. After 15 minutes take out chicken pieces from stock, shred it and set aside….let the stock simmer on medium-low flame for 30 to 40 minutes with the lid on.
  4. Stock is ready to drain it through a sieve and keeps it aside.
For Soup
  1. Fry garlic and onion in oil until translucent.
  2. Add in peas and carrot and stir fry for 20 seconds.
  3. Add in cabbage and fry for 10 seconds.
  4. And now mix in potatoes and chicken.
  5. Pour in chicken stock, salt and let it cook with the lid on after 30 minutes mash 50% potatoes (this step will thicken our soup because I am not adding cornstarch).
  6. Add in sweets corns and blended corns too (These blended corns will also thicken our soup).
  7. Add black pepper mix well and simmer for 10 minutes.
  8. Then on boiling soup pour eggs and stir a little.
  9. Adjust salt and pepper according to your taste.