Chicken & Veggie Soup

Yields15 Servings

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

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

Add onion and garlic and cook until soft.

Add the veggies and stir through.

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.

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.

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Chicken & Veggie Soup