Poached chicken & vegetable soup

Chicken and Vegetable Soup

Serves 6

  • 1.6 kg whole higher-welfare chicken

  • 4 carrots, peeled and sliced

  • 1 heart celery, sliced, yellow leaves reserved

  • 12 new potatoes, peeled

  • a few sprigs fresh thyme

  • 2 large handfuls peas

  • 1 leek, washed and shredded

  • 1 small bunch fresh flat-leaf parsley, leaves picked and chopped

Wash your chicken in cold water and pat dry with kitchen paper. Place the chicken, carrots, celery, potatoes and thyme into a large, deep pan and pour in 3 litres of water or enough to cover the chicken.



Simmer on a medium heat for 1½ hours or until the chicken is cooked through.



Remove the chicken from the pan and strain the broth. Save the veg for later. Put the broth back on a high heat and allow to reduce for 15 minutes until there's about 2 litres left.



Meanwhile, tear the cooked chicken into long chunks. Once the broth has reduced, throw the vegetables back in the pan with the peas, leeks and chicken. Simmer for a further 5 minutes, then remove the sprigs of thyme.



Serve in warm bowls sprinkled with chopped parsley and the celery leaves.



Tip: The chicken is the star ingredient so use the best you can get your hands on.

Nutritional Information

Poached chicken & vegetable soup

Healthy and super satisfying

0 foodies cooked this
This chicken soup is chock full of goodness and flavour, and it's super filling too
Serves 6
2h 15m
Super easy
Print this recipe
Method

A filling, delicious dish that's super healthy too.

Wash your chicken in cold water and pat dry with kitchen paper. Place the chicken, carrots, celery, potatoes and thyme into a large, deep pan and pour in 3 litres of water or enough to cover the chicken.

Simmer on a medium heat for 1½ hours or until the chicken is cooked through.

Remove the chicken from the pan and strain the broth. Save the veg for later. Put the broth back on a high heat and allow to reduce for 15 minutes until there's about 2 litres left.

Meanwhile, tear the cooked chicken into long chunks. Once the broth has reduced, throw the vegetables back in the pan with the peas, leeks and chicken. Simmer for a further 5 minutes, then remove the sprigs of thyme.

Serve in warm bowls sprinkled with chopped parsley and the celery leaves.

Tip: The chicken is the star ingredient so use the best you can get your hands on.

Whether it's delicious vegetarian or vegan recipes you're after, or ideas for gluten or dairy-free dishes, you'll find plenty here to inspire you. For more info on how we classify our lifestyle recipes please read our special diets fact sheet, or or for more information on how to plan your meals please see our special diets guidance.

Nutritional Information Amount per serving:

Calories

Calories are just a unit of energy. If you eat more than you use you can gain weight, or lose it if you don't eat enough. How much you need depends on your weight, gender and how active you are, but it's around 2,000 a day.

Carbs

Carbs are a great source of energy and, excluding foods such as potatoes, are made from grains - like bread, pasta and cereal. We all need carbs, but try to make them all wholegrain by sticking to brown bread, rice and pasta - they are much more nutritious.

Sugar

We all deserve a treat sometimes, but try to limit your sugar intake. Most of your sugar should come from raw fruit and milk, because they give us lots of nutrients too. Always check food labels so you know how much sugar you're eating.

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it's associated with weight gain, diabetes, cancer and heart disease.

Saturates

Saturated or "bad fats" are in beef, pork, chicken skin, butter, cream and cheese. Too much can be bad for our heart and cholesterol levels, but unsaturated or "good fats" in fish, nuts, avocados and some oils can help keep our hearts healthy if eaten in moderation.

Protein

Protein helps our muscles to grow and repair, as well as providing you with essential amino acids. When it comes to protein, try to eat leaner sources such as chicken and fish or non-meat sources such as eggs, dairy, beans, nuts, seeds, tofu and pulses.
  • Calories 462
    23%
  • Carbs 20.5g
    8%
  • Sugar 5.9g 7%
  • Fat 24.9g 36%
  • Saturates 6.9g 35%
  • Protein 36.4g 81%
Of an adult's reference intake

BUYING SUSTAINABLY SOURCED FISH

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Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.

When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.

For further information about sustainably sourced fish, please refer to the useful links below:

Marine Stewardship Council
http://www.msc.org/

Fish Online
http://www.fishonline.org

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  • 1.6 kg whole higher-welfare chicken

  • 4 carrots, peeled and sliced

  • 1 heart celery, sliced, yellow leaves reserved

  • 12 new potatoes, peeled

  • a few sprigs fresh thyme

  • 2 large handfuls peas

  • 1 leek, washed and shredded

  • 1 small bunch fresh flat-leaf parsley, leaves picked and chopped