Chicken and vegetable soup

This is a perfect soup to turn to when you have a cold! It’s full of goodness and is light on the digestive system.



  • 1 medium leek, root and leaves trimmed
  • 1 teaspoon olive oil

  • 2 medium carrots peeled and cut into bite-sized pieces

  • 2 celery sticks, diced

  • 12 small-medium chicken drumsticks, skinned

  • 2 cups shredded cabbage

  • 1 medium swede, peeled and cut into bite-sized pieces

  • 2 zucchini, diced

  • 2 litres cold water

  • 3 thin slices of ginger

  • Salt

  • Freshly ground black pepper

  • 6 tablespoons chopped parsley to serve


  1. Cut the leek into 1 ½ cm slices and place in a bowl of cold water to wash out any lingering dirt. Tip into a colander and drain.
  2. Heat the oil in a 5 litre stockpot or saucepan. Add the leek, carrots and celery and sauté over a medium heat for 4 minutes without browning.

  3. Add the chicken drumsticks, shredded cabbage, swede and zucchini. Cover with cold water. Add the ginger slices and season with a little salt and pepper. Bring to the boil and simmer for about 25 minutes.

  4. Add plenty of chopped parsley just before serving.

Serves 6

Recipe and image courtesy of Gabriel Gate and Dr Rob Moodie’s “Recipes for a great life: Simple steps to wellbeing and vitality.”

Information provided in this article is not medical advice and you should consult with your healthcare practitioner. Australian Unity accepts no responsibility for the accuracy of any of the opinions, advice, representations or information contained in this publication. Readers should rely on their own advice and enquiries in making decisions affecting their own health, wellbeing or interest.