Chicken and Vegetable Soup

Prep 15 Mins, Cook 60 Mins, 9 Ingredients, Serves: 6


  • 1 cup (250 ml) Soup Mix
  • 400 g chicken thigh fillets
  • 1 Tbsp. (15 ml) oil
  • 1 large leek, washed and chopped
  • 1 onion, chopped
  • 3 cups (750 ml) McCain’s Garden Vegetables, frozen
  • 2 tsp (10 ml) Robertsons Garlic Flakes
  • 6 cups boiling water
  • 2 Knorrox Chicken Stock Cubes


  • Rinse and drain the soup mix.
  • Remove the skin and trim any excess fat from the chicken.
  • Heat the oil in a heavy-based pot or very large heavy-based saucepan over medium heat.
  • When the oil is hot, add the leek and onion then fry until soft.
  • Add the soup mix, chicken, frozen vegetables, Robertons Garlic Flakes, water and Knorrox Stock Cubes.
  • Cover the saucepan and bring to the boil. Then reduce the heat and simmer for about one hour, or until soup mix has softened. Add extra water if needed.
  • Remove chicken and allow to cool. Then remove the bones and cut the chicken into pieces and return to soup.
  • Serve hot.