Chicken & Vegetable Soup

Updated: Aug 7, 2019

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Ingredients (4-5 serves):

  • 10 chicken drumsticks (approx 2 small packs)

  • 4 stalks celery, chopped up

  • 1 onion, sliced finely

  • 1 tbsp olive oil

  • 4 garlic cloves, chopped finely

  • 1 leek, sliced finely

  • 4 carrots, chopped up

  • 2 parsnips, chopped

  • 3 bay leaves

  • 1 cup barley

  • 4 sprigs of fresh thyme

  • 6 cups chicken stock

  • 2 sprigs of fresh rosemary

  • Juice of one lemon

  • 1 tbsp apple cider vinegar

  • Salt/ pepper to taste


  1. In the bowl of your crockpot/ slow cooker, combine the chicken stock, olive oil, onions, carrots, barley, parsnips, celery, leeks, bay leaf, thyme, rosemary, apple cider vinegar and a pinch each of salt and pepper. Add the chicken. Cover and cook on low for 5-6 hours or high for 4-5 hours.

  2. About 45 minutes before serving, remove the chicken from the soup. Remove the herbs and discard. Stir in the lemon oil. Shred the chicken and stir it back into the soup and cook for another 30 mins.

  3. Divide the soup amongst bowls and garnish with herbs like parsley.

** For males or physically active females, add an additional sweet potato.

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