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.living well.


  • Preparation Time : 15 MIN
  • Cooking Time : 40 MIN


  • 2 Chicken Breasts (skin off / extra fat removed)
  • 2 medium carrots (chopped, 5mm)
  • 4 Celery ribs (chopped, 5mm)
  • 1 medium onion, chopped
  • 2 tablespoons olive oil
  • 2 garlic cloves, minced
  • 1/2 leek
  • Pepper to taste
  • Chili to taste
  • 2 tablespoons finely chopped fresh parsley
  • 4-6 sprigs fresh thyme
  • 1 ltr of vegetable stock (salt reduced)
  • 1 ltr of chicken stock (salt reduced)


  1. Prepare all vegetables by chopping into 5mm slices, and dice chicken breast.
  2. Heat 2 tablespoons of olive oil in a large saucepan.
  3. Add garlic and celery and cook for 2 mins on low-medium heat, to soften – not to add colour.
  4. Add all remaining vegetables and cook for further 2 mins; same as above.
  5. Pour in stock and add chicken breast, pepper and chili.
  6. Bring to boil, stirring occassionally.
  7. Place lid on saucepan and lower heat, let simmer for 30-40 minutes until all vegetables are soft and chicken is thoroughly cooked.


I have fallen head over heels for this amazing Parmesan and Onion Sourdough Batard loaf that Coles Fresh Food Bakeries offer (selected stores; but I’m sure most would stock it), it’s a guilty pleasure but this soup is so low in fat and calories that you can easily justify the carb loading. Toasted it is possibly the most heavenly bread I’ve ever eaten so if you get your hands on some; stock up and serve with this soup. They compliment each other perfectly.

Feel free to pass on any of your recipes… Or definitely let me know if you try this one out.


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