Vegetable and chicken soup recipe
This is a fantastic chicken soup for a cold winter's day. Packed full of veggies, chickpeas add depth, while cayenne pepper and paprika add a sweet heat. Using vermicelli noodles in the soup makes it even heartier.
See method- Serves 4
- 25 mins to prepare and 30 mins to cook
- 376 calories / serving
- Dairy-free
Ingredients
- 50ml olive oil
- 2 skinless chicken breasts, cut into 2cm cubes
- 1 large courgettes, diced
- 2 medium carrots, peeled and chopped
- 2 large potatoes, peeled and diced
- 1 leek, split in half, finely sliced and washed
- 200g canned chickpeas, drained
- 1tbsp parsley, roughly chopped
- 1.5l light chicken stock
- 1 pinch ground cinnamon
- ½tsp cayenne pepper
- 1tsp paprika
- 100g vermicelli
- juice of ½ lemon
- salt
- pepper
- sprig of coriander leaves
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Shop ingredientsEach serving contains
- Energy
- 1580kJ 376.0kcal
- Fat
- 10g
- Saturates
- 2g
- Salt
- 4.0g
- Sugars
- 5g
of the Reference intake
Carbohydrate 48.1gProtein 24.2gFibre 7.6g
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Method
- Heat the olive oil in a large casserole dish over a medium heat. Sweat the leek with a little seasoning for 6-7 minutes, stirring occasionally, until soft and turning translucent.
- Add the carrot, potato and chickpeas, stirring well. Stir in the cayenne pepper, paprika, and cinnamon. Pour in the stock and bring to the boil.
- Reduce the heat to a simmer and cook for 10 minutes. Add the chicken, courgette and vermicelli at this point and simmer for a further 10 minutes until the chicken is cooked through with no pink showing and the vermicelli is tender.
- Stir in the chopped parsley, then adjust the seasoning to taste using lemon juice, salt and pepper. Spoon into to a serving bowl and garnish with a sprig of coriander on the side.
- See more Soup recipes
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
