The art of nourishing your family
My chicken and vegetable soup is legendary among my clients and their families, not just because it’s packed with nutrients but because it’s one of those recipes that brings hungry bellies to the table with smiles.
I’d love to let you in to a little secret: the magic of this soup isn’t just in its ingredients (though they’re rather supercharged). It’s in how it transforms your kitchen into a hub of warmth and connection. The gentle simmer of the stock, the aromatic herbs and the rainbow of vegetables create an invitation that’s hard to resist.
What makes this soup a family favourite? First, it’s incredibly versatile. I often tell parents that this recipe is their secret weapon for sneaking extra vegetables into their children’s bowls. The slow-simmered organic chicken creates a flavoursome base without needing vegetables to take centre stage.
While the ingredient list might look long, the method is wonderfully straightforward. Let time do the work for you. Sauté your aromatics, add your chicken and stock and let it bubble away while you do other things around the house. You might even like to put your feet up!
From a nutritional perspective, this soup is a healthy way to add macro and micronutrients into your meals. The organic chicken provides good-quality protein essential for growing bodies and maintaining energy levels. The rainbow of vegetables delivers a spectrum of vitamins and antioxidants that support everything from immune function to skin health.
I’m often asked why I include turmeric in the recipe. This golden spice, combined with the black pepper in the seasoning, creates a powerful anti-inflammatory duo that supports overall wellness. Thyme and rosemary are traditional digestive aids that help make this soup flavourful and gentle on sensitive tummies.
As a busy mum myself, I understand the importance of having nourishing meals ready to go. This soup freezes beautifully, making it perfect for those hectic weeknight suppers or last-minute lunch emergencies. I always recommend making a double batch — one for now and one for later.
The recipe is also incredibly adaptable. Don’t feel bound by the specific vegetables. Use what’s fresh, in season or what your family enjoys. The base recipe is forgiving and welcomes substitutions. Got extra zucchinis? Add them in. Prefer sweet potato? Swap it for the pumpkin. Make it work for your family’s tastes and needs.
What sets this soup apart from shop-bought versions is the quality of ingredients and the slow- cooking process. The gentle simmering extracts maximum nutrients from the bones and vegetables, creating a stock that’s both delicious and deeply nourishing. It’s the kind of meal that supports gut health, immune function and overall vitality, and no one has to know it’s “healthy”.
Involve children in the preparation process. Let them help wash vegetables, pull kale leaves off stems or stir the pot (with supervision, of course). When children participate in cooking, they’re more likely to try new ingredients and develop a positive relationship with nutritious foods.
This soup is the reset button after a busy day. It’s a hug in a bowl and a way to show love through food.
Chicken & Vegetable Soup for the Whole Family
Serves: 5–6
1 brown onion, diced
2 garlic cloves, diced
1 leek, diced
2 tbsp olive oil
1 tbsp thyme, divided
1 tbsp rosemary, divided
1⁄2 tsp turmeric
1 whole chicken (organic is preferable)
2L vegetable stock
Sea salt & pepper
4 carrots, diced
1⁄2 butternut pumpkin, diced
1 parsnip, diced
1 whole cauliflower, chopped
1 swede, diced
1⁄2 broccoli, chopped
4 leaves of kale, chopped
Seasoning & herbs (chilli flakes optional)
Sauté the onion, garlic and leek in olive oil until translucent in a deep stock pot. Add half the herbs and the turmeric and stir.
Once sautéed, place the whole chicken in and stir the onion mixture over the chicken. Then add the stock until it covers the chicken and stir.
Next, add the remaining thyme and rosemary, salt and pepper and stir.
Bring the chicken to a boil and let boil for 15 mins, then turn down the heat and simmer for 90 mins.
After 90 mins, remove the chicken. Shred the meat and discard the bones. Return the shredded chicken and add vegetables, apart from the broccoli and kale, to the stockpot.
Simmer for 30 mins, then add the kale and broccoli and simmer for 15 mins.
Top with fresh herbs, serve and enjoy.
