Chicken and vegetable soup

Chicken and vegetable soup

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The ultimate food for the soul - chicken soup will nourish your body and mind.

The ingredient of Chicken and vegetable soup

  1. 1 celery stick
  2. 1 small carrot
  3. 560mls (2 1/4 cups) Massel chicken style liquid stock
  4. 1 single chicken breast fillet
  5. 2 chat potatoes, cubed
  6. 8 small snow peas, sliced
  7. 1 green shallot,chopped
  8. Salt & ground black pepper, to taste
  9. Crusty bread roll, to serve

The instruction how to make Chicken and vegetable soup

  1. Slice 1/2 the celery stick and chop the remaining into larger chunks. Dice half the carrot and chop the remaining into larger chunks.
  2. Place the stock, celery chunks and carrot chunks in a medium saucepan and bring to the boil over high heat. Add the chicken and return to the boil. Reduce heat to medium- low and cook the chicken for 5 minutes. Turn the chicken over and cook for a further 4 minutes or until just cooked through.
  3. Use a slotted spoon to lift the vegetables out of the saucepan and discard. Remove the chicken from the stock and drain on paper towel. Slice the chicken thinly across the grain.
  4. Return the stock to the boil over high heat and add the diced celery, diced carrot and potatoes. Return to the boil. Reduce heat to low, cover and cook for 7 minutes.
  5. Add the snow peas and green shallot, cover and cook for a further 2 minutes. Return the chicken to the saucepan and cook for 1 minute or until heated through. Season with salt and ground black pepper and serve with the crusty bread roll.

Nutritions of Chicken and vegetable soup

fatContent: 380.01 calories
saturatedFatContent: 6 grams fat
carbohydrateContent: 2 grams saturated fat
sugarContent: 28 grams carbohydrates
fibreContent: 3 grams sugar
proteinContent:
cholesterolContent: 52 grams protein
sodiumContent:

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