Craving a warm, tasty and easy soup for these cold rainy nights? Check out our easy chicken and veggie soup below! This recipe is VLED-friendly!


  • 30g salt-reduced margarine
  • 1 brown onion, diced
  • 2 sticks of celery, peeled and sliced
  • 2 tsp. tomato paste
  • 4 cups salt-reduced chicken stock
  • 1 tsp. curry powder
  • 500g shredded chicken
  • 2 carrots, chopped
  • ½ 400g tin crushed tomatoes
  • 1 zucchini, chopped
  • 1 tbsp. Worcestershire sauce
  • 1 handful fresh parsley, roughly chopped


  1. Heat a large pot over medium-high heat and melt the butter. Add in the onion and celery until soft, for 3-4 mins.
  2. Add tomato paste and curry powder.
  3. Stir for 2 minutes, gradually adding in more stock. Bring to the boil once all stock added.
  4. Once boiling, add in the carrots, zucchini, crushed tomatoes and chicken. Cook for a few minutes to allow the vegetables to soften.
  5. Reduce heat to allow soup to simmer for about 20 minutes until it has thickened.
  6. Season with salt & pepper and serve with fresh parsley.

Serves: 4

Nutritional Info

Calories: 364

Carbs: 20g

Protein: 30g

Fat: 8g

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