Chicken and Vegetable Soup

March 18, 2016
Lyndall McAlpine




I reckon i would average making this soup once every week – winter through to summer! I’ve even been known to have it for breakfast 😉



  • 1 tbs olive oil
  • 1 clove garlic crushed
  • 1 tsp ginger grated
  • 1 onion
  • 6 stalks celery
  • 1 carrot
  • 4 chicken thighs
  • ½ zucchini
  • 1-2 litre organic chicken stock
  • parsley
  • chilli
  • 1 bag Konjac noodles **  or noodles of your choice


  • Chop vegies, sauté with garlic, chilli and ginger lightly in saucepan.
  • Add stock, herbs and chicken and bring to boil
  • Simmer until chicken is tender
  • Shred chicken and return to soup
  • Rinse noodles and add before serving
  • add favourite herbs to serve


There is plenty of variations you can do for this soup:

  • add more/different vegies – I like mixing it up with either/and tomoatoes, fennel, spinaach, kale, pumpkin, chickpeas
  • substitute 1 cup stock for coconut milk, curry paste, I choi or spinach, coriander, boiled egg and more chilli for a laksa style
  • add Japanese soy, sweet potato and soft poach an egg in stock then spring onions for Japanese style,
  • add dash cream or replace stock for some milk for a change of flavour
  • blend vegies (before you return chicken), nice with touch of cream of milk
  • add… whatever your favourite flavours are.

Keep handy in fridge or freezer for those times you can’t be bothered cooking or you just want to feel comforted!


IMG_3503 ** you can find Konjak Noodles in the health isle of Coles and Woollies – great low cab, low calorie noodles, taste and look a bit like rice noodles