Hearty chicken soup recipe
Warm up with a hearty chicken soup with a twist, this version is chock full of wholesome root vegetables leaving you feeling fuller for longer.
See method- Serves 4-6
- 20 mins to prepare and 1 hour to cook
- 432 calories / serving
- Gluten-free
Ingredients
- 1.5kg whole chicken
- 1 carrot, roughly chopped
- 2 sticks celery, roughly chopped
- 1 onion, skin on, quartered
- 5 black peppercorns
- 2 bay leaves
- small handful flat-leaf parsley
- 1 tbsp olive oil
- 1 onion, finely diced
- 2 carrots, peeled and finely diced
- 2 sticks of celery, finely diced
- 1 leek, finely chopped
- 75g savoy cabbage, core removed and shredded
- 1 tbsp finely grated Parmesan, plus extra to serve
- crusty bread rolls, to serve
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Shop ingredientsEach serving contains
- Energy
- 1810kJ 432.0kcal
- Fat
- 18g
- Saturates
- 8g
- Salt
- 1.0g
- Sugars
- 16g
of the Reference intake
Carbohydrate 30.4gProtein 37.7gFibre 5.3g
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- For the stock, place the chicken, roughly chopped carrot and celery, the quartered onion, peppercorns, bay leaves and parsley in a large stockpot. Add cold water until the chicken is just covered, bring to the boil and simmer for 45 mins or until the chicken is tender and the meat is falling off the bone.
- Remove the chicken from the stock and leave to cool slightly. Take the meat off the bones, tear into bite-size pieces and set aside. Return the bones to the stock and continue to cook the stock over a low heat while you prepare the vegetables.
- For the soup heat the olive oil in a large saucepan, add the diced onion, carrot, celery and leek, and fry over a low heat until softened. Season well.
- Strain the stock into the softened vegetables and discard the bones, stock vegetables, peppercorns and bay leaves.
- Bring the soup to the boil, add 200g cooked chicken (reserve the rest for making another recipe) and the shredded cabbage and simmer for 3-4 mins. Stir in the grated Parmesan and season to taste. Serve with extra grated Parmesan and warm crusty rolls.
- See more Chicken soup recipes
