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Simple chicken and vegetable soup. Simple because it’s made with basic vegetables, a chicken breast and stock cubes.

Simple Chicken and Vegetable Soup

A simple chicken and vegetable soup. Tasty and satisfying for when you haven’t got the leftover Sunday roast to make it from.
Course Lunch
Cuisine British
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 6
Calories 200kcal
Author Neil


  • 400 g boneless skinless chicken breasts
  • 1 medium onion sliced
  • 2 cloves garlic crushed
  • 4 medium carrots peeled and sliced
  • 4 celery stalks sliced
  • 1.5 l chicken stock
  • ½ tsp dried thyme
  • Salt and freshly ground pepper
  • Chopped curly parsley for garnish optional


  • Pre-heat oven to 180C and cook chicken breast for 25 to 30 minutes until no longer pink inside. Then remove and allow to cool.
  • Whilst the chicken is cooking in the oven, prepare all the vegetables.
  • When the chicken breast has cooled, using 2 forks shred the chicken.
  • Place the shredded chicken, vegetables, garlic, stock and thyme in a large soup pot and turn on the heat underneath. Bring the soup to the boil and then turn down to simmer for approximately 30 minutes or until the vegetables are as soft as you prefer.
  • Season to taste.
  • Serve garnished with freshly chopped parsley.


Calories: 200kcal | Carbohydrates: 15.5g | Protein: 22.1g | Fat: 4.9g | Saturated Fat: 1.2g | Cholesterol: 56.3mg | Sodium: 430.8mg | Fiber: 1.7g | Sugar: 7g | Vitamin A: 1950IU | Vitamin C: 7.4mg | Calcium: 40mg | Iron: 1.1mg