Chicken veggie soup

A perfect soup for when you’re feeling a little under the weather. It’s high protein, low carb and full of healthy veg. Feel free to use whichever vegetables you prefer or have in the fridge.

SERVES 4
NUTRITIONAL INFO PER SERVE
carbs 3g / fat 8.5g / protein 21.5g

INGREDIENTS
400 grams of boneless chicken (thighs or other pieces)
1 onion
2 cloves of garlic
1 medium carrots
1 large celery sticks with the leaves
1/2 a broccoli
1/2 a cauliflower
1 teaspoon cumin
1/2 teaspon paprika
1/2 teaspoon dried thyme or rosemary
1 tablespoon fresh parsley
Generous pinch of sea salt
Grinding of black pepper
2 bay leaves
1 chicken or vegetable stock cube (or 1 litre liquid stock)
1 tablespoon of olive oil or butter

PEEL, DICE, CHOP, SAUTE, ADD, SIMMER, SEASON…
Peel and dice the onion and peel and finely dice the garlic. Dice the carrots and celery. Chop up the broccoli and cauliflower finely. Chop the parsley.

Heat a large saucepan with the oil or butter and add the onions, carrot and celery. Saute for a couple of minutes, then add the garlic, paprika, cumin, thyme, salt and pepper for another minute. Add in the chicken and brown. Add in the cauliflower, broccoli, parsley, bay leaves, stock and water to fill the pot (about a kettle full). Simmer on low heat for an hour. Taste for salt and pepper, then serve.

chicken 3

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