Soul Nourishing Chicken and Veggie Soup

Serves 4
Time 45 minutes


2 chicken stock cubes

1L water

3 carrots, peeled and cut into rounds

2 celery stalks chopped

2 cups shredded chicken 

1 brown onion, diced 

1 garlic clove chopped

Salt and pepper to season



1 cup Greek yoghurt

¼ tsp ground cumin

¼ tsp ground cumin

¼ tsp Garam masala 

¼ tsp ground turmeric or 1 tsp fresh turmeric, ground 


To serve

4 sprigs coriander

Bread or roti


In a pot heat olive oil and add onion, brown over medium heat for 2-3 minutes. 

Add the garlic and all vegetables and soften for 3-4 minutes. 

Add chicken and fry off for 2 minutes then add the broth.

Simmer gently for 30 minutes. Season with pepper.  

Stir all of the ingredients for the yoghurt topping until combined. 

Serve a generous bowl of soup topped with yoghurt and a sprig of coriander. Serve with bread.