Mick's Chicken Soup

An all favourite recipe of mine to make is my husband's Mick's Chicken soup.

The recipe is originally a mix of Mick's Mothers' recipe, but I have tweaked and played around with it, and now there is a running argument about who’s is better... Mick's or mine

P.S - I like to process my vegetables and sweat them out and Mick likes to dice and get them simmering' - the choice is yours which option you choose!


  • 1 onion, diced or processed
  • 1 carrot, diced or processed
  • 1 zucchini, diced or processed
  • 2 celery stalks, diced or processed
  • 4 boneless, skinless chicken thighs, chopped
  • 1 big handful of medium grain rice
  • 6 cups chicken stock
  • 2 cups beef stock
  • Salt and pepper, to taste
  • 1 lemon
  • Mick also likes to add pieces of beef stewing steak or chicken to the soup for extra flavour and protein


In a large pot, heat a bit of olive oil over medium heat. Add the diced onion, carrot, zucchini, and celery. Sweat the vegetables until they're softened, about 5-7 minutes.

Add the chopped chicken thighs to the pot. Allow them to cook for a few minutes until they start to brown slightly.

Pour in the chicken stock and beef stock, then season with salt and pepper to taste. Stir well to combine.

Bring the soup to a simmer, then reduce the heat to low. Let it simmer gently for about 2 hours, allowing all the flavours to meld together.

Add the one big handful of rice to the pot and let it cook until tender, stirring occasionally.

Once the rice is cooked and the soup has thickened slightly, it's ready to serve.

Ladle the soup into bowls and serve with a squeeze of fresh lemon juice. 

I promise this soup is super delicious and healthy and tastes even better the next day!

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