Hearty, Healthy Chicken Soup

This recipe also includes legumes. If you are after a vegetarian version, don’t add the chicken.



  • 2 tablespoons olive oil
  • 1 leek, halved, washed, thinly sliced
  • 2 garlic cloves, crushed
  • 3 slices of ginger finely diced
  • 1 large carrot, peeled, diced
  • 2 sticks celery, diced
  • 2 small zucchini, diced
  • 1 swede or turnip, peeled, diced
  • 1 1/4 cups of legumes of your choice (lentils, chickpeas, butter beans)
  • 8 cups Massel chicken style liquid stock
  • 1kg skinless chicken thighs chopped
  • 1 cup of chopped spinach
  • 1tsp of Greek yogurt for serving
  • ½ cup of chopped parsley
  • Sourdough or multigrain bread for serving (optional)



Step 1

Heat oil in a large saucepan over medium heat. Add leek, ginger and garlic. Cook, stirring, for 2 minutes or until soft but not coloured. Add carrot, celery, zucchini and swede. Cook for 2 minutes. Stir in legumes, stock, chicken and 1 cup cold water. Increase heat to high. Bring to the boil.

Step 2

Reduce heat to low. Simmer, partially covered, stirring occasionally, for about 40 mins or until lentils and vegetables are tender. Turn heat off add stir through spinach and parsley.

Step 3

Season with salt and pepper. Ladle soup into warmed bowls. Serve with dollop of Greek yogurt and toasted sourdough or wholegrain bread.


Image: @myfoodbook on Instagram