Chicken & Veggie Soup

23/03/2021
Category, , , , , ,
Yields15 Servings

Classification

NSW:  EVERYDAY   ACT: GREEN

Ingredients

 2 tbsp olive oil
 1 onion, diced
 1 clove garlic, crushed
 2 sticks celery, diced
 2 carrots, peeled and diced
 2 zucchini, diced
 5 ½ cups dry soup mix (a mix of peas, barley and lentils), rinsed
 2 l chicken stock (salt-reduced)
 600 g skinless chicken breast, chopped into bite sized pieces
 2 cups water

Method

1

Heat the oil in a large soup saucepan on a medium heat.

2

Add onion and garlic and cook until soft.

3

Add the veggies and stir through.

4

Add the soup mix, stock, chicken and water and bring to the boil, skimming off any foam that rises to the surface.
Reduce heat to low and cook for 1 hour, stirring occasionally.

5

Season with pepper and serve.

Nutrition Facts

Serving Size 240g

Servings 15

Amount Per Serving
Calories 162
% Daily Value *
Total Fat 3.8g6%
Saturated Fat 0.7g4%
Sodium 370mg16%
Total Carbohydrate 14.9g5%
Sugars 3.8g
Protein 14.4g29%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

 

Ingredients

 2 tbsp olive oil
 1 onion, diced
 1 clove garlic, crushed
 2 sticks celery, diced
 2 carrots, peeled and diced
 2 zucchini, diced
 5 ½ cups dry soup mix (a mix of peas, barley and lentils), rinsed
 2 l chicken stock (salt-reduced)
 600 g skinless chicken breast, chopped into bite sized pieces
 2 cups water

Directions

1

Heat the oil in a large soup saucepan on a medium heat.

2

Add onion and garlic and cook until soft.

3

Add the veggies and stir through.

4

Add the soup mix, stock, chicken and water and bring to the boil, skimming off any foam that rises to the surface.
Reduce heat to low and cook for 1 hour, stirring occasionally.

5

Season with pepper and serve.

Chicken & Veggie Soup
IngredientsDirections