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Soup recipe

Slimming World Chicken and Vegetable Soup

By Jenny Updated

Soup Prep: 10 mins Cook: 30 mins Serves 4
Good chicken soup is one of life's great comforts, and this version delivers everything you want from it — a golden, fragrant broth, tender shredded chicken, and a generous mix of vegetables — while costing absolutely nothing in syns. Using chicken thighs rather than breast gives the broth a much deeper, more gelatinous quality as the collagen renders during cooking. The vegetables melt into the soup after 30 minutes of simmering, creating a broth that tastes as though it has been cooking for hours. Leek, carrot, and celery are all Speed Foods on Slimming World, making this one of the best Speed Food-heavy meals you can make for when you want to keep momentum on the plan.

Ingredients

Serves 4

  • 4, trimmed of any visible fat boneless skinless chicken thighs
  • 1 large, trimmed and sliced leek
  • 2 medium, peeled and sliced carrots
  • 3, sliced celery sticks
  • 1, finely diced onion
  • 2, crushed garlic cloves
  • 1.5 litres, made from a free stock cube chicken stock
  • 1 tsp dried thyme
  • 2 bay leaves
  • small bunch, chopped fresh parsley
  • to taste salt and white pepper
  • 6 sprays Frylight cooking spray

Method

  1. 1

    Spray a large saucepan with Frylight and heat over a medium flame. Add the onion and cook for 4–5 minutes until softened.

  2. 2

    Add the crushed garlic and stir for 1 minute.

  3. 3

    Add the carrots, celery, and leek and stir to combine with the onion. Cook for 2 minutes.

  4. 4

    Add the whole chicken thighs to the pan, then pour over the chicken stock. Add the thyme and bay leaves.

  5. 5

    Bring to the boil, then reduce the heat to a steady simmer. Skim off any foam that rises to the surface in the first few minutes.

  6. 6

    Simmer covered for 25–30 minutes until the chicken thighs are completely cooked through and the vegetables are tender.

  7. 7

    Remove the chicken thighs using a slotted spoon and shred the meat using two forks on a chopping board. Discard the bay leaves.

  8. 8

    Return the shredded chicken to the soup, stir in the fresh parsley, and taste and adjust seasoning with salt and white pepper. Serve hot.

Tips & swaps

Skimming the foam in the first few minutes of simmering makes a real difference to the clarity and cleanliness of the broth — take a minute to do it. For a more substantial soup, add 60g of dried pasta or a small handful of cooked pearl barley (both free) to the broth and simmer for an additional 10 minutes. White pepper rather than black gives the soup a more traditional, rounded warmth without any visible black specks.

FAQs

Is chicken soup syn-free on Slimming World?

Yes — chicken thighs with skin and fat removed, all the vegetables, chicken stock from a free stock cube, herbs, and Frylight spray are all completely free on Slimming World. The soup as written has zero syns per serving. Chicken thighs are listed as a free food on Slimming World as long as the skin is removed before cooking, as the skin contains high-fat content. Chicken breast is also free and can be used as an alternative if you prefer the leaner cut.

Can I add noodles or pasta to chicken soup on Slimming World?

Yes — dried pasta and dried noodles are both free foods on Slimming World. Add 60–80g of dried pasta or egg noodles to the simmering soup around 10 minutes before the end of cooking time and simmer until tender. This makes the soup considerably more substantial and filling without any syn cost. Rice is also free and can be added in the same way. Pearl barley is free and gives the soup a lovely thick, hearty consistency — add it earlier in the cooking process as it takes around 25 minutes to become tender.

Can I use a whole chicken to make chicken soup?

Using a whole chicken or a chicken carcass produces an exceptionally rich, gelatinous broth that is far more flavourful than stock made from a cube. Place the whole chicken in the pan with the vegetables and enough cold water to cover, bring to the boil, then simmer for 1.5–2 hours. Remove the chicken, strip all the meat from the bones (discarding skin), and return the meat to the strained broth. This method is free on Slimming World as long as the skin is discarded and not consumed. The resulting soup is extraordinarily good.

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