Vegetable Chicken Soup

Vegetable Chicken Soup

Vegetable Chicken Soup



Total time





We are giving you here a vegetable chicken soup variation my mother lives on almost daily — Vegetable Chicken Soup as a meal: Nothing gets discarded. It’s the best!

If you would rather use chicken breasts, then add 1∕3 cup olive oil to the pot. 


  • 1 large onion, quartered

  • 1 large bunch dill

  • 1 bunch flat parsley

  • 8 ribs celery, peeled

  • 1 large carrot

  • 1 large sweet potato

  • 1 large parsnip

  • 1 large turnip

  • 1 large zucchini

  • 12 chicken thighs, skins off

  • 1 teaspoon turmeric

  • 2 good pinches saffron

  • 5-6 bay leaves…

  • …or 1 teaspoon ground bay leaf

  • Salt to taste


  • Put 12 cups water to boil in a large pot.
  • While water is heating, coarsely grind the onion, dill, parsley and celery in a food processor.
  • Throw the ground mixture in the pot.
  • Grate all vegetables in a food processor (if you have a little more time and you are in a more patient mood, spend an extra few minutes and dice them), and add to the soup with all remaining ingredients.
  • Bring to a boil.
  • Reduce the flame to medium, and cook covered 1 hour.
  • Adjust texture and seasonings.
  • For more presentation, take out the thighs, discard the bones, shred the meat by hand, and return to the pot.


  • Variation:

    Minted Avocado Cucumber Soup

    Substitute 1 cup packed mint leaves for the dill.
    Proceed just as above.

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