Recipe: Easy Chicken Vegetable Soup

Written By Clare Bonamy

There is nothing more satisfying than a bowl of home made soon, especially as the weather gets cooler. This recipe is packed with nutritious protein and vegetables and makes enough that you can freeze the leftovers for a “rainy day”.

Ingredients 

  • 1 tbs olive oil

  • 1/2 large onion, diced

  • 1 large carrot, diced

  • 2 celery stalks, diced

  • 4 cloves garlic, minced

  • 500g diced chicken ( thighs/legs recommended)

  • 2 bay leaves

  • salt and pepper to taste

  • 4 cups low salt chicken Stock

  • 4 cups water

Instructions

  • In a large pot, heat your oil on medium high. Add in your carrot, onion and celery and sauté for a few minutes.

  • Toss in the garlic and stir until fragrant – about 30 seconds.

  • Next add in the chicken, bay leaves, salt and pepper to taste, stock and water. Bring to a boil and then reduce your heat to low to simmer.

  • Cover the pot and let the soup until the vegetables are tender and the chicken is cooked through.

Nutritional Information

Calories: 433kcal | Carbohydrates: 8g | Protein: 32g | Fat: 31g | Saturated Fat: 8g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 14g | Trans Fat: 0.1g | Cholesterol: 150mg | Sodium: 233mg | Potassium: 632mg | Fiber: 1g | Sugar: 2g 

Clare Bonamy