Spiced Chicken and Vegetable Soup

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irish stew with chicken and vegetable

Comfort and Soothe

This spiced-up classic dish is particularly easy on the digestion and healing to the gut, with all the warming nutrients easily absorbed and highly satisfying – a great antidote to any sugar cravings hanging around. Healthy comfort foods have actually shown to help alleviate feelings of loneliness and despair!

Extra tip: for real ease, simply pile all the ingredients into a slow cooker in the morning to be ready for when you get home from work

garlic bulb


See De-Stress Superfoods: 

Serves 2

1 small onion, finely sliced
2 medium carrots, roughly chopped
1 large leek, roughly chopped
1/4 savoy cabbage, roughly chopped
2 skinless chicken legs, preferably free range
1-2 cloves garlic, crushed – more if you fancy
1/2 tbsp olive oil
1/4 tsp ground turmeric
1/4 tsp ground coriander
1/4 tsp ground cumin
1/4 tsp ground ginger
1/2 low salt chicken or vegetable stock cube
Chopped parsley to garnish


  • use beans (like black, pinto or cannellini) if vegetarian and slow cook as outlined in Chapter Six of The De-Stress Diet
  • have with a slice of sourdough rye bread or gluten-free crackers with butter if having for lunch and eating a starchy carbohydrate portion then
  • can be made with less of the spices if they are not to your taste


  1. Heat the olive oil in a pan, add the onions and gently soften, stirring continually. Add the turmeric, coriander, cumin, ginger and stir into the onions. Cook for 3 minutes.
  2. Add 750ml of water and the stock cube, bring to the boil, add the chicken legs and simmer for 15 minutes. Add the chopped vegetables and simmer for another 10 minutes, adding more water if needed.
  3. Remove the chicken bones, separate out the meat into fine shreds and thoroughly stir the soup.
  4. Pour into bowels, garnish with parsley and serve immediately.