Chicken Soup



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25mlOlive Oil
30gMinced garlic
1Brown Onion
2carrots (large)
2Celery sticks
5gminced ginger (optional)
5gGround tumeric
30gChicken Stock Powder
0.5KgSkinless chicken breast or thighs
200gFrozen Peas
Salt and pepper to taste
5gHerbs optional (rosemary, thyme)


  1. Place a large pot over medium high heat and add in oil. Once oil is hot, add in garlic, onion, carrots and celery; cook for a few minutes until onion becomes translucent.
  2. Next add in minced ginger and grated turmeric. Saute for 30 seconds to let the spices cook a bit, then add in chicken stock powder and water, chicken breast, rosemary, thyme, salt and pepper
  3. Bring soup to a boil, then stir in rice. You’ll want the chicken to be covered by the broth so make sure you stir them down to the bottom.
  4. Reduce heat to medium low and simmer uncovered for 20-25 minutes or until chicken is fully cooked.
  5. Once chicken is cooked, remove with a slotted spoon and transfer to a cutting board to shred with two forks. Add chicken back to pot then stir in frozen peas.

Recipe description

This hearty chicken and vegetable soup is perfect for a cold winter’s day. Serve with bread or toast!


Can use Pearl cous cous instead of the rice.

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