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Chicken and Vegetable Soup

Chicken and Vegetable Soup
Prep Time
15 Minutes
Cook Time
2 1/2 Hours

1 Whole free-range chicken

2 celery sticks with leaves

2 carrots, peeled

1 brown onion cut into quarters

3-4 bay leaves

2-3 coriander stems and some leaves

2 garlic cloves

1 tsp. whole black peppercorns

2 litres of cold water

2 medium white potatoes, peeled and diced

2 tsp. Celtic sea salt


  1. Cut chicken into 4 parts using kitchen scissors. Place in a large pot and cover with 2 litres of cold water and set the heat to high.
  2. Once the water has started to boil, add the bay leaves, garlic, onion, peppercorns, 1 celery stalk with leaves, 1 carrot and coriander.
  3. Bring it to boil then lower the heat down and simmer for 1.5-2 hours.
  4. While the stock is cooking, prepare the other vegetables. Peel and cube the potato dice or slice the carrot and the celery.
  5. Remove the chicken into a bowl and let it cool. Strain the rest of the liquid into a separate pot and discard the cooked veggies.
  6. Add salt, potato, celery and carrot to the strained stock till it boils, then reduce heat and simmer for 10-15 mins.
  7. Remove the chicken skin and separate the meat. Return the meat to the soup at the end.