Chicken and Vegetable Soup

Poached chicken and vegetable soup

Healthy and super satisfying

Chicken and Vegetable Soup

2 hrs 15 mins

Super easy

serves 6

About the recipe

This chicken soup is chock full of goodness and flavour, and it's super filling too.


nutrition per serving

462

Calories


24.9g

Fat


6.9g

Saturates


5.9g

Sugars


36.4g

Protein


20.5g

Carbs


of an adult’s reference intake


Ingredients

1 x 1.6kg whole higher welfare chicken

4 carrots, peeled and sliced

1 celery heart, sliced, yellow leaves reserved

12 new potatoes, peeled

a few sprigs of fresh thyme

2 large handfuls of peas

1 leek, washed and shredded

a small bunch of fresh flat-leaf parsley, leaves picked and chopped

Top Tip

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

Method

  1. 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.
  2. Simmer on a medium heat for 1½ hours or until the chicken is cooked through.
  3. 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.
  4. 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.
  5. Serve in warm bowls sprinkled with chopped parsley and the celery leaves.

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