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

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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
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 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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