Chicken and Vegetable Soup
Serves: 4
Prep time: 15 minutes
Cook time: 45 minutes
3 serves per portion
Recipe courtesy of the Country Kitchens team
Ingredients:
- 1 tablespoon extra-virgin olive oil
- 1 medium onion, diced
- 1 carrot, diced
- 2 stalks celery, diced
- 2 garlic cloves, crushed
- 6 cups chicken stock, salt reduced
- 1 cup dried yellow split peas, rinsed
- 1 zucchini, diced
- 2 small chicken breasts, cut in half horizontally to make thinner fillets
- ¼ teaspoon cracked pepper
- ½ cup fresh parsley, roughly chopped
- ½ lemon, juiced
- 4 slices wholegrain bread (to serve)
Method:
- HEAT oil in a large saucepan over low heat.
- ADD onion, carrot, celery and garlic and cook, stirring occasionally, on a low heat for 10 minutes or until vegetables have softened but not browned.
- STIR through chicken stock and split peas, turn heat to high and bring to the boil.
- REDUCE heat to a simmer, partially cover with a lid and cook for 25 minutes or until split peas have softened, stirring occasionally.
- ADD zucchini and chicken fillets to the soup. Simmer for 10 minutes, or until the chicken is cooked through.
- REMOVE the chicken, chop into bite-sized pieces, then return it to the soup.
- TAKE the soup off the heat and stir through the pepper, parsley and lemon juice.
- GARNISH with extra parsley and serve with toasted bread.
What's Great About It:
This hearty chicken and vegetable soup is simple to prepare, full of flavour, and filling. One portion will give you three out of your five serves of vegetables for the day! The yellow split peas are a great source of protein and fibre and could also be substituted for a dried soup mix or green split peas.
