This chicken soup recipe is full of healthy vegetables. A perfect cold and flu remedy to clear a blocked nose or sooth a sore throat, but also makes a great winter warmer at any time.
Makes 8 servings
- 250 g skinless chicken breasts on the bone, fat trimmed
- 4 medium leeks
- 4-5 stalks celery (stalks and leaves) (about 5 medium stalks)
- 1 large carrot
- 125 g spinach
- 6 small cloves of garlic
- 1.5 L chicken stock
- 1 bunch parsley (30 g)
- Salt and pepper to taste
- Dice the leeks, carrots and celery
- Finely chop the parsley and spinach
- Peel the garlic
- Add chicken stock, chicken breasts and vegetables to a large sauce pan
- Boil for about 1 hour or until the chicken falls away from the bone
- When the soup is cool remove the chicken and bones. Discard the bones. Shred the chicken.
- If you want a smooth soup, blend quickly before mixing the shredded chicken meat back into the soup mixture
- Serve hot with toast
Preparation time: 30 minutes
Cooking time: 1 hour
Difficulty rating: Easy
- Suitable for babies aged 8 months and older who can tolerate (and benefit from!) a few soft lumps in their food.
- Double the quantities in this recipe to make a large batch. You can store some portions in the freezer for a quick, healthy microwave meal.
- You can add any herb you like to this recipe. Thyme and rosemary also give a nice flavour.
- For babies and young children, this soup will be easier to eat if it is a bit thicker. Add less chicken stock. Leave a few lumps in the soup as this will help develop babies chewing muscles when s/he eats.
Nutritional analysis per 300 g serve:
|Total fat||1.53 g|
|Saturated fat||0.40 g|
|Total sugars||2.54 g|
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- Introduction to solids [online]. Brisbane, QLD: Queensland Health; 2008 [cited 1 October 2012]. Available from: [URL link]
- Australian Food, Supplement and Nutrient Database (AUSNUT) 2007 [online]. Barton, ACT: Food Standards Australia & New Zealand; 2007 [cited 27 April 2012]. Available from: [URL link]