Chicken & vegetable soup is such a comforting soul food. Perfect for nourishing your body over the winter months. Not only is this delicious soup packed with protein, fibre and goodness, it’s easy to make and is a great way of using up veggies in the fridge!
Recipe
- 1 Tbsp olive oil
- 1 medium onion, finely chopped
- 2 garlic cloves, peeled and crushed
- 800g boneless, skinless chicken breast, cut into small pieces
- 2 Litres chicken stock/ broth
- 1 cup brown lentils
- 500g pumpkin, remove skin and chop into small pieces
- 400g orange kumara, finely chopped
- 500g cauliflower, finely chopped
- 1 celery stick, finely chopped
- handful of parsley
- salt and pepper, to season
Method
- Heat oil over medium heat in a large pot.
- Add the onion and garlic and saute for 2-3 minutes.
- Add chicken and cook for 5 minutes, stirring a couple times.
- Add the stock, lentils, and vegetables.
- Bring to a boil then reduce the heat and simmer for approximately 30 minutes until the vegetables and chicken are soft.
- With a hand masher, gently mash some of the vegetables into the liquid (you still want some chunks in the soup but this adds flavor and makes it a thicker consistency).
- Add the parsley and season with salt and pepper.
- Stir and simmer for another few minutes.
- Serve fresh, and for any leftovers, allow to cool and refrigerate for later (tastes even better the next day). It can also be frozen in single serves for when you need a quick and easy meal!
Nutrition information
- 1 of 8 servings:
- Calories: 300 kcal
- Protein: 28g
- Fibre: 7g