Print Options:

Chicken Soup

Yields4 ServingsPrep Time30 minsCook Time45 minsTotal Time1 hr 15 mins

Chicken Soup

 1 brown onion – peeled and chopped
 2 tbsp olive oil or butter
 3 garlic cloves – peeled and chopped
 2 -3 celery stalks – trimmed and chopped
 2 -3 carrots – trimmed and chopped
 1 bay leaf
 2 sprigs thyme
 2 l chicken broth/stock
 ½ pumpkin – cut into 2 cm chunks
 400 g shredded chicken
 1 handful of peas (frozen is fine)
 ½ lemon – juice
 ¼ bunch parsley leaves – roughly chopped
 Sea salt
 Black pepper
1

This recipe requires 400g of leftover or store bought shredded chicken.

2

Heat the oil on a medium heat in a large saucepan

3

Add the garlic, onion, celery, carrot and herbs and stir occasionally for 5-6 mins or until onions have softened.

4

Add the broth and bring to the boil, reduce the heat to a simmer for 15 minutes.

5

Add the pumpkin and cook for a further 15 minutes or until softened. Transfer to a blender and mix to hide the individual veggies.

6

Put the blended soup back on a low heat and add the chicken and peas. Cook for 5-6 minutes.

7

Remove from the heat.

8

Season and add the lemon juice to taste. Dress with parsley leaves (optional).

Recipe by Scott Gooding

Nutrition Facts

Servings 0