William’s chicken soup

This is a great winter warmer and can be served with rolls/toast and butter. Add some cooked pasta for a heartier meal.


  1. 1 onion, chopped
  2. 15ml olive oil
  3. 1 tbsp. of butter
  4. ½ yellow pepper, chopped
  5. 1 small potato peeled and cubed
  6. 1 medium size stalk of celery, chopped
  7. 1 tbsp. of flour
  8. 2 cubes of chicken stock
  9. 1 litre of boiling water
  10. 200g of tinned sweetcorn
  11. A pinch of mixed herbs
  12. Salt and pepper to taste
  13. 200g  of chopped, uncooked chicken


  1. Sauté the onion in oil and butter, without browning the onions.
  2. Fry the yellow pepper, cubed potato and celery until soft.
  3. Add the flour into the pan.
  4. Cover the pan with a lid for 2 minutes.
  5. Dissolve 2 chicken cubes in the boiled water and add to the pan.
  6. Add the sweetcorn.
  7. Cover and cook for 5 minutes at low heat.
  8. Add the herbs and seasoning to taste. 
  9. Blend the mixture to the desired consistency.
  10. Cook the blended mixture for 5 minutes at low heat.
  11. Turn the heat off.
  12. Add the uncooked chicken.
  13. Let the chicken cook for 5 minutes in the pan, covered with a lid.

Thanks to William Phiri, our chef, for this nutritious and delicious recipe.

Wendy Roux

Wendy Roux

Wendy Roux is a mother of a teen and a 12 year old. She has worked in teaching, the corporate environs and publishing. She is also the author of Checklist Parenting, aimed at parents of young school going children. The handbook offers parenting checklists, covering a range of topics, in a well laid out, easy to read format


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