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Nichols Chicken & Chunky Vegetable Soup

A flavourful winter warmer that your family will love.

Prep Time: 15 mins
Cook Time: 35 mins
Serves: 4


  • 1 tablespoon extra virgin olive oil
  • 3 garlic cloves, crushed
  • 2 dried bay leaves
  • 3 cardamom pods, bruised (optional)
  • 1 swede, peeled, chopped
  • 1 turnip, peeled, chopped
  • 1 carrot, peeled, thickly sliced 
  • 1 litre chicken stock
  • 3 baby white potatoes, quartered
  • 1 small sweet potato, peeled, chopped
  • 2 Nichols Chicken Breast Fillets, cut into halves
  • 1 cup kale or spinach, chopped
  • 1/2 cup lentil, quinoa and bean mix


  1. Heat oil in a large saucepan over medium-high heat. Add garlic. Cook, stirring for 30 seconds or until fragrant. Add bay leaves, cardamom, swede, turnip and carrot. Cook, stirring occasionally for 5 minutes or until vegetables start to soften. Add stock and 2 cups cold water. Bring to a simmer. Add chicken. Cook for 15-20 minutes or until chicken is cooked through. Using tongs, transfer chicken to plate. Cool for 10 minutes.
  2. Meanwhile, add sweet potato and lentil mix to soup. Cook for 12 to 15 minutes or until vegetables are tender.
  3. Shred chicken and then stir into soup with kale (or spinach). Cook for 2 minutes to heat through.

Serve immediately with fresh crusty bread or with melted cheese on Turkish bread.