Chicken, Veg & Herb Soup

Chicken, Veg & Herb Soup


Seriously, how divine do these vegetables and herbs look! I love to cook with lots of colours. I couldn’t go past these yellow squash, onions, and herbs. Aside from basil and thyme, tarragon is my other favourite herb to cook with. In Australia, it is seasonal and not available all year round, so I buy it whenever I see it. I love the aniseed flavour! The smell of this soup is sweet and inviting. This is simple, healthy, home-cooking at its best: ideal for busy, working mums!

IngredientsVeggies in bowl

  • 4 organic chicken thighs, chopped
  • 4 shallot onions – see above photo
  • 3 cloves of garlic
  • 1/4 cup of white wine
  • 5 potatoes
  • 3-4 carrots
  • 100g pancetta
  • 1/4 cup of soup mix: lentils and barley
  • At least 11/2 litres of chicken stock
  • A handful of tarragon
  • 6 stalks of thyme
  • Juice from 1/2 lemon
  • salt and pepper

To makeSoup

  1. Fry your onion, garlic and pancetta in some olive oil until translucent
  2. Add your chicken and brown
  3. Throw in your chicken stock, wine, herbs, soup mix and vegetables
  4. Season with salt and pepper
  5. Simmer until vegetables are soft – at least half an hour. Add lemon juice.
  6. Enjoy!





Buttery Chicken Stew with Dumplings


Hearty Chicken Stew with Dumplings

You may have guessed by now, but I’m a big stew fan. Why? Because you essentially throw all your meat, veggies, and herbs in a pot and cook. Honestly, they’re so easy! The only time consuming part is cutting up the meat and veggies. And, well, if you want to eat healthily, you want to eat vegetables, and so, of course, this is going to mean you have to chop them up. No way around that.

stewwI’ve already shared a couple of stews, AKA casseroles, with you, but this is my favourite chicken stew. Not many people cook chicken stews. I don’t know why. Perhaps because the white meat cooks quickly, unlike red meat, so there’s an assumption that you can’t cook it over a longer period of time? Not true…in this case, anyway.

Basically, make your stew. When it’s been in the oven for 55 minutes, begin making your dumplings (see below recipe). Add these into your stew and cook for a further 20 minutes. So, without further adieu, here’s the recipe:

What you’ll need: pot

  • 1 brown onion
  • 2 chicken breasts
  • 2 stalks of celery
  • 5 medium potatoes
  • 2 carrots
  • 1 zucchini
  • 1 bok choy
  • 2 cloves of garlic
  • 2 cups of chicken stock
  • Fresh or 1tsp dried tarragon
  • Pinch of salt and pepper
  • 1/4 cup of milk
  • 3 tablespoons of cornflour or flour
  • 1/4 cup of parmesan cheese

Magic Method

  • Note: Ideally, you will need a pot that can be used both on the stove and in the oven. If you don’t already have one, check this one out:


  1. Fry your onion, garlic and celery in some butter and olive oil until soft.
  2. Add your chopped-up chicken and brown.
  3. Coat the chicken with the cornflour and stir in pot.
  4. Add all your chopped-up veggies, herbs, salt and pepper.
  5. Add your stock, milk and parmesan. Stir.
  6. Transfer pot into the oven and cook for approximately 55 minutes.
  7. Add you dumplings and cook for a further 20 minutes.
  8. Enjoy!
  • Note: Check that you have some liquid still in the pot before putting in your dumplings.

To make the dumplings

Put 1 1/2 cups of self-raising flour in a bowl. Add 50g of soft butter. Rub butter into flour until it resembles fine breadcrumbs. Like this:


Next, add a few tablespoons of milk, until it forms a dough. Roll into little balls and drop into stew. They should look like this:


  • Note: This stew can be popped in the freezer. It can also be kept in the fridge for one day. It does not contain preservatives, so must be eaten no later than the day after it is made.