RECIPE: Annabelle White's Simple Chicken Vegetable Soup


Nothing pleases the soul like a bowl of great soup on a chilly day – comfort food at its best! We gave it an extra blitz to produce a super smooth, deliciously flavoured soup! 

Simple Chicken Vegetable Soup

Serves 6

Olive oil
Small knob of butter
1 onion, finely chopped
2 rashers bacon (rind removed), chopped
3 cloves garlic, crushed
2 - 3 stalks celery, chopped
2 large carrots, peeled and chopped
3 - 4 large Agria potatoes, peeled and chopped
2 tbsp fresh thyme
2 - 2 1⁄2 litres chicken stock
410 g can creamed corn
Salt and pepper
Chopped Parsley, to serve
1 - 2  cups finely chopped cooked chicken meat


1. In a large stockpot heat a little oil and butter. Sauté onion, bacon and garlic on a low heat for a good few minutes, taking care it doesn’t colour. Add celery, carrots, potatoes and thyme. Stir to coat vegetables with bacon mixture. After 3 minutes add stock and cook with lid off until vegetables are soft.

2. Turn off heat, blitz with a hand-held blender or in a food processer until a nice consistency is reached, then add creamed corn. Season well and add chopped parsley and chopped chicken to each bowl.

Cook’s Tips

A trip to the butcher for a $2 bag of chicken frames/carcasses is the perfect start to this soup. Simply place them in a stockpot and fill with cold water. Add a roughly chopped carrot and onion, bring to a boil and then simmer for 2 hours. Allow to cool, remove and discard bones. Taking any 'meat' off the bones is a bonus, and any can be added back into the soup above just before serving.