Chicken and Vegetable Soup

Chicken and Vegetable Soup


58 people made this

About this recipe: You'll need a large stockpot for this soup. Parsnip, turnip, leek, carrot, celery, and dill all lend their flavours to this hearty soup made with a whole chicken. Freezes well.


Serves: 9 

  • 1 whole chicken
  • 1 parsnip, peeled and sliced
  • 1 turnip, peeled and quartered
  • 2 carrots, scraped and quartered
  • 2 stalks celery, quartered
  • 1 leek, quartered
  • 1 onion, peeled and quartered
  • 3 sprigs fresh parsley
  • 3 sprigs fresh dill
  • salt and freshly ground black pepper to taste

Prep:30min  ›  Cook:2hr20min  ›  Ready in:2hr50min 

  1. Place chicken, parsnip, turnip, carrots, celery, leek, onion, parsley and dill in an 8 litre stockpot, cover with water and bring to a boil.
  2. Reduce heat and simmer for 2 hours.
  3. Remove whole chicken from soup and remove meat from bones. Set meat aside. Discard chicken bones, parsley and dill.
  4. Remove vegetables from stockpot with a slotted spoon.
  5. Using a food processor, purée vegetables and return to stockpot with chicken.
  6. Add salt and pepper to taste.

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