Hearty chicken and vegetable soup

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  • 2 tablespoons of oil
  • 1 onion, thinly sliced
  • 2 garlic cloves, crushed
  • 1 large diced carrot
  • 2 celery sticks diced
  • 2 small zucchini diced
  • 1 1/4 cups soup mix
  • 8 cups Massel * Liquid chicken-style broth
  • 1 kg of skinless chicken feet
  • 45 g instant chicken noodle soup
  • 420 g canned corn cream


  1. Heat the oil in a large saucepan over medium heat.

  2. Add onion and garlic and cook, stirring, for 2 minutes, or until smooth, but not colored.

  3. Add carrot, celery, and zucchini, and cook for 2 minutes.

  4. Add soup mix, broth, chicken, chicken noodle soup mix, and cream of corn. Increase the heat to high and bring to a boil.

  5. Reduce heat to low and simmer, partially covered, stirring occasionally, for 1 hour or until soup is mixed and vegetables are tender.

  6. Remove the chicken legs from the soup and allow to cool slightly. Remove the meat from the bones and mince the meat approximately. Add to the soup.

  7. Season with salt and pepper and serve.


If the soup is too thick, add 1 cup of water while cooking.

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