Knife-and-Fork Chicken Soup

Knife-and-Fork Chicken Soup

You could eat this chicken-and-vegetable soup with a knife and fork, but don't forget a spoon for the delicious broth. It's made with chicken pieces on the bone.


1 tbsp (15 mL) vegetable oil
3 lb (1.4 kg) chicken pieces, skin removed
12 cloves of garlic, halved lengthwise
1 leek, chopped
1 large onion, chopped
1 sweet green pepper, chopped
1 28 oz can (796 mL can) tomatoes, mashed
1-1/2 tsp (7 mL) salt
1 tsp (5 mL) dried thyme
1/2 tsp (2 mL) pepper
6 (1-1/2 lb/750 g) potatoes, peeled and quartered
4 cups (1 L) coarsely chopped savoy cabbage


In Dutch oven, heat oil over medium heat; brown chicken in 2 batches, about 8 minutes per batch. Transfer chicken to plate; drain off fat from pan.

Add garlic, leek and onion; cook over medium heat until golden, about 8 minutes. Return chicken to pan along with green pepper, tomatoes, salt, thyme, pepper and 4 cups (1 L) water; bring to boil. Reduce heat; cover and simmer for 15 minutes.

Add potatoes; cook for 15 minutes. Add cabbage; cook until tender, about 10 minutes. Skim off fat. (Make-ahead: Let cool for 30 minutes. Refrigerate until cold. Transfer to airtight container and refrigerate for up to 2 days.)

You can use 1 whole chicken cut into pieces. Here's how. With kitchen shears, cut along both sides of backbone and remove (reserve for stock); cut through breast lengthwise. Cut each leg from breast; pull each drumstick joint out of socket and cut to separate from thigh. Cut each wing from breast. Cut drumettes off wings. Diagonally cut each breast in half crosswise. Using scissors, trim any bone shards.

Servings: 8

Tags: better chicken, potatoes, soups & stews

Nutritional Info

approx. per serving


pro22 g

total fat14 g

sat. fat4 g

carb23 g

fibre4 g

chol74 mg

sodium682 mg




vit A13%

vit C55%


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