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Ma's Organic Chicken & Veg Soup

I would like to pay homage to my Mum who I call Ma- this is her recipe & my absolute favourite Winter Warmer! Packed with all the best nutrition!


-4 x organic chicken thighs

-4 rashes of bacon

-1 litre of chicken stock (The Stock Merchant do an amazing one. Press here for more info

-1 large onion

-1 garlic clove

-1/2 Japanese Pumpkin

-1 large sweet potato

-3 stalks of celery

-8 mushrooms

-1 can of chickpeas (rinsed)

-1 large carrot

-Handful of Green beans

-Tin of creamed corn

-Soup for One 'Thick tomato'



-Himalayan Salt & Black Pepper


Fry onion, garlic & bacon in a little oil, once brown add chicken stock, chopped jap pumpkin, sweet potato, celery, carrot, green beans.

  1. Lay open chicken thighs on the top of contents so that they are submerged just under the stock.

  2. Place the lid on and simmer on low for 1.5 hours.

  3. At the 1 hour mark add the chopped mushrooms, rinsed chickpeas, tin of creamed corn, can of tomato soup and keep simmering for another 30 mins.

  4. Stir through the chopped parsley & coriander.

  5. Add a good crack of Himalayan Salt and Black pepper to taste.

  6. Serve & Enjoy! (Serves 6-8 bowls)

All ingredients were purchased from my lovely friends at South Melbourne Market Organics (Check out their details here). They have the absolute freshest organic produce in town!


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