Family Chicken and Vegetable Soup
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
- 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.
- Heat the olive oil in a large-size pot and add the leeks, cooking gently for 2 minutes until soft.
- Add the carrot, celery and garlic and stir through.
- Strain the cooked chicken poaching stock through a fine sieve and add the vegetables with the remainder of the stock, simmer for 10 minutes.
- Chop the greens finely, add to the soup and cook for a further 10 minutes.
- Chop the greens finely, add to the soup and cook for a further 10 minutes.
- Tear the chicken breasts into fine shreds and add them to the soup.
- Serve with 1 tbsp. of cooked rice or Bellamy’s pasta.