by Leigh-Ann Fowle who runs The Written Word, a marketing & communications agency and co-founder of Girl Geek Dinners Johannesburg. When she is not working, she loves to cook and to write. You can follow her on twitter

This is one of my favourite winter soups, hearty and full of wonderful vegetables – perfect for those cold evenings.


Oil, or non-stick cooking spray

2 medium onions

3 carrots

4 skinless chicken breasts, raw

1 tsp crushed garlic

1 tsp dry thyme

1 tsp dry oregano

1.5L chicken or vegetable stock

2/3 cup of frozen peas

Sea salt & black pepper


Heat oil in a large pot. Once it starts to warm, add garlic and onions, fry until softened. Slice the chicken breasts into finger-size pieces and add to the onions, along with herbs. Cook for 10 – 15 minutes or until the chicken is cooked through. While the chicken is cooking, add salt and pepper. Add the stock and peas. Bring to the boil and allow to simmer for 15 minutes. Liquidise the entire mixture, add salt and pepper to taste.

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