Recipe: Chicken and vegetable soup

For cold spring days, this soup is perfect. Jonas and I have been eating this soup for the past couple of days and can’t get enough! It’s light yet filling and also- super healthy! I’m even making 2 huge pots for him to enjoy over the next few days as I write this!

So quick and easy, just put everything in the pot and enjoy! If you want a vegetarian option- leave out the chicken and it’s still incredible!

Recipe: Serves 4


2 cooked chicken breasts, diced

1/4 cup chopped onion

1 tbsp olive oil

1 1/2 cup largely chopped potatoes

1 cup largely chopped carrots

1 cup chopped celery

1/2 cup sweetcorn

5 cups water

2 vegetable stock cubes


  1. On medium heat- cook the onions with the olive oil in the pot you will be using for the soup until they are transparent and soft.
  2. Add in the potatoes and carrots and let them cook for a minute or two.
  3. Pour in 5 cups of water and add in the stock cubes- let the mixture reach boiling point.
  4. Cover the pot and let it simmer on low heat for 20 minutes.
  5. After 20 minutes, add in the celery, chicken and sweetcorn and simmer for another 5-10 minutes.
  6. Remove from the heat and enjoy- careful it will be hot!

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