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Family Chicken and Vegetable Soup

8
Ingredients
6-8
Servings
50
Minutes

My Chicken and Veggie Soup is a meal the whole family will love. Full of delicious vegetables, chicken and rice it for a perfect meal on a cold winter day. It’s also a great way to use up leftover veggies in your fridge!

Ingredients

  • 2 skinless chicken breast fillets
  • 1 litre reduced salt chicken stock
  • 1 cup brown rice, cooked (or for pasta options add: Bellamy’s Organic Vegie Pasta Alphabets, Bellamy’s Organic Vegie Macaroni or Bellamy’s Organic Brown Rice Pasta Stars)
  • 6 cups young green leaves (think watercress, rocket, sorrel, baby spinach), washed
  • 2 leeks, thinly sliced
  • 2 carrots, diced
  • 2 sticks celery, diced
  • 1 tbsp. olive oil

Method

  1. Place the chicken in a medium-sized pot and add just enough chicken stock to cover. Poach gently for about 10 minutes or until just cooked, before setting aside to cool.
  2. Heat the olive oil in a large-size pot and add the leeks, cooking gently for 2 minutes until soft.
  3. Add the carrot, celery and garlic and stir through.
  4. Strain the cooked chicken poaching stock through a fine sieve and add the vegetables with the remainder of the stock, simmer for 10 minutes.
  5. Chop the greens finely, add to the soup and cook for a further 10 minutes.
  6. Chop the greens finely, add to the soup and cook for a further 10 minutes.
  7. Tear the chicken breasts into fine shreds and add them to the soup.
  8. Serve with 1 tbsp. of cooked rice or Bellamy’s pasta.

Notes / Tips

Disclaimer: this recipe contains dairy. If yourself or your child have allergies or diet restrictions, please consult your healthcare professional for advice.

Nutrition Information

850KJ / 203cal
energy
18g
protein
1g
fat total
1g
saturated fat
4g
fibre
305mg
sodium
850KJ / 203cal
energy
18g
protein
1g
fat total
1g
saturated fat
4g
fibre
305mg
sodium
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