Knife-and-Fork Chicken Soup Knife-and-Fork Chicken Soup

Knife-and-Fork Chicken Soup IMAGE Image by: Knife-and-Fork Chicken Soup IMAGE Author: Canadian Living

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.

  • Portion size 8 servings



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.)

Nutritional facts <b>Per each of 8 servings:</b> about

  • Sodium 682 mg
  • Protein 22 g
  • Calories 297.0
  • Total fat 14 g
  • Cholesterol 74 mg
  • Saturated fat 4 g
  • Total carbohydrate 23 g


  • Iron 16.0
  • Folate 18.0
  • Calcium 7.0
  • Vitamin A 13.0
  • Vitamin C 55.0
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Knife-and-Fork Chicken Soup