Chicken Vegetable Soup


2 tablespoon olive oil

1 leek, halved, washed and thinly sliced

2 garlic cloves, crushed

1 large carrot, peeled and diced

2 sticks celery, diced

2 small zucchini, diced

8 cups or 2L of chicken stock

1kg skinless chicken legs

1 ¼ cups dry soup mix, rinsed

Optional: ¼ cup continental Parsley



  1. Heat oil in a large saucecpan over medium heat. Add leek and garlic. Cook for 2 minutes or until soft but not coloured. Add carrot, celery, zucchini. Cook for a further 2 minutes. Stir in soup mix, stock, chicken add 1 cup of cold water. Increase heat to high. Bring to the boil.
  2. Reduce heat to low. Simmer, partially covered, stirring occasionally for 60minutres or until soup mix and vegetables are tender.
  3. Remove chicken legs from soup. Allow to cool slightly. Remove meat from bones. Roughly chop chicken meat and add to soup. Stir in parsley and season with salt and pepper. Simmer for a couple of minutes.
  4. Ladle soup in warmed bowls. Serve.

**NOTE: Portion size would be dependent on your type of weight loss surgery

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