Chicken, leek, and chilli soup with added veggies

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 300.3
  • Total Fat: 1.9 g
  • Cholesterol: 20.6 mg
  • Sodium: 669.5 mg
  • Total Carbs: 58.5 g
  • Dietary Fiber: 8.2 g
  • Protein: 15.2 g

View full nutritional breakdown of Chicken, leek, and chilli soup with added veggies calories by ingredient
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a nice winter warmer a nice winter warmer
Number of Servings: 4


    4 skinless chicken breasts fillets (2 whole breasts)
    2 pints water
    1 chicken stock cube
    1 sprig fresh thyme
    1 large bay leaf
    1/8 tsp ground black pepper
    1/2 tsp salt
    1 large leek, cleaned and sliced into rings
    4 medium carrots, chopped
    4 small potatoes, chopped
    1 green chilli, seeded and chopped
    1 small tin whole kernel corn
    1 small tin creamed corn


Put chicken into large pot with water, stock cube, thyme, bay leaf, black pepper, and salt. Bring up to a boil and simmer gently for 20 - 30 minutes until cjicken is cooked and tender.

Remove thyme stem and bay leaves. Add chopped vegetables. Add more water if needed to cover. Shred chicken and return to pot. Bring up to a boil again and simmer gently for 30 minutes until vegetables are cooked.

Serve alone or with wholemeal bread. Amount of chilli added can be varied depending on how much heat one likes.

Number of Servings: 4

Recipe submitted by SparkPeople user SLEEPYNAN.

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Member Ratings For This Recipe

  • Incredible!
    it's become a family favourite and is a good way to use up vegetables in the larder - 5/10/08

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