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chicken and vegetable soup in a white bowl with crackers
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Chicken & Vegetable Soup

Cosy up with a big bowl of warming Chicken and Vegetable Soup. A chicken broth soup filled with tender pieces of chicken, potatoes, carrots, celery and spinach for a hearty bowl. Great served with the Fluffy White Dinner Rolls on a chilly weeknight this winter!
Prep Time20 minutes
Cook Time1 hour 10 minutes
Total Time1 hour 30 minutes
Course: Soup
Cuisine: North American
Keyword: chicken, soup
Servings: 6 servings
Calories: 524kcal
Author: Julia Pinney

Ingredients

  • 1 chicken leftover carcass plus what ever meat is left
  • 2 medium potatoes diced,
  • 4 Carrots diced
  • 3 ribs celery thinly sliced
  • 1/2 Onion roughly chopped
  • 1/2 Cup long grain rice uncooked
  • A few handfuls of fresh spinach
  • 1/2 Teaspoon Worcestershire sauce
  • 2 Tablespoons sherry vinegar
  • 2 bay leaves
  • 8 cups chicken stock
  • Salt and pepper to taste

Instructions

  • In a large pot, add your chicken broth, bay leaves and your chicken. Cover and leave to simmer for about 1/2 hour. At this point, the remaining meat should be falling off the bone. With a strainer set over another large pot, strain the chicken and broth. Now comes the fun part of sorting through the chicken. Pick out bones, skin and all other fatty bits and discard them. You should be left with just meat at this point. Add you broth and leftover chicken back in your pot. Bring it to a simmer and add the carrots, celery and potatoes. Give a good stir, bring to a boil, reduce heat, cover and leave to simmer for about 20 minutes. Uncover, add the rice, Worcestershire sauce, sherry vinegar, salt and pepper. Cover again and leave to cook for a further 20 minutes or so. Stirring occasionally as it cooks. Add the spinach when the soup has finished cooking as it wilts immediately. Stir you soup and leave to simmer for a few more minutes. Ready to serve.
  • Note: Personally, I think this soup is best after it has had a few hours sitting to infuse the flavours. So, if you do have time, make it early, reheat, and serve later.

*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.

Nutrition Facts
Chicken & Vegetable Soup
Amount Per Serving (1 bowl)
Calories 524 Calories from Fat 207
% Daily Value*
Fat 23g35%
Saturated Fat 7g44%
Trans Fat 1g
Cholesterol 105mg35%
Sodium 601mg26%
Potassium 1094mg31%
Carbohydrates 42g14%
Fiber 3g13%
Sugar 8g9%
Protein 35g70%
Vitamin A 7075IU142%
Vitamin C 20mg24%
Calcium 61mg6%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.