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Chicken & Vegetable Soup

Chicken and Vegetable Soup

Winter is here and I’ve been craving soups to go along with the cold weather. All the favourites are appearing,  from my roast tomato and zucchini soup to a good old pea and ham. This week my quick chicken and vegetable soup came out and boy was it delicious.

It’s one of those deceptive soups. It’s quick and simple to cook yet packed with flavour. Full of gently poached chicken along with fresh and healthy vegetables it becomes a hearty soup. The vegetables provide a lovely variety of textures in each mouthful while the herbs tie it all together. It’s amazing!

I like to serve the chicken and vegetable soup with crusty bread however it is just as delicious on its own. Leftovers are perfect for lunches as well, either at work or a school lunch in a thermos. However you enjoy this soup,  it is a heartwarming meal in a bowl.

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4
30 minutes
Chicken & Vegetable Soup

Ingredients

3 cloves of garlic, crushed
1 leek
1 onion
2 celery stalks
2 large carrots
2 cobs corn
2 zucchini
1 teaspoon oil
2 chicken breasts
5 bay leaves – fresh or dried
Handful of parsley
Salt & pepper
1.5 litres of water or chicken stock

Instructions

1
Prepare all the vegetables by thinly slicing or dicing into a half centimetre dice. Remove the kernels from the corn cobs.
2
Heat a little oil in a large pot and add the onion, garlic and leek. Sautee for few minutes before adding the celery, carrots and corn. Cook for a few minutes, stirring often then add the remaining ingredients.
3
Bring to a gentle simmer then cook for around 15 minutes or until the chicken has cooked through. Remove the chicken from the soup and slice or shred. Continue to cook the soup until all the vegetables are tender – this won’t take long. Remove the bay leaves and parsley stalks before serving.
4
To serve, fill a bowl with the vegetable soup and top with the sliced or shredded chicken.
Categories:
    • Mary
    • June 17, 2019
    Reply

    Looks great Annabel, I’ll try this midweek. Many thanks

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