Classic Chicken Soup (LC)
Ingredients
- 1 tbsp olive oil
- 500g packet soup veg (carrot, leeks, celery, parsley)
- 1 tsp garlic powder
- 1 tsp tumeric
- Black pepper for seasoning
- 1 chicken or vegetable stock cube (low sodium)
- 1-2 tsp miso paste (or soy sauce; optional)
- 800ml water
- 4 chicken fillets (or boneless chicken thighs)
Instructions
Heat the olive oil in a large saucepan over medium heat. Add the soup veg and cook for 5–7 minutes, stirring occasionally, until softened.
Stir in the garlic powder, turmeric and black pepper. Cook for 1 minute to release the flavours.
Crumble in the stock cube, miso (if using) and pour in the water. Bring to a gentle simmer.
Add the chicken fillets (or thighs), cover and cook for 15–20 minutes, or until the chicken is cooked through. Once cooked, remove the chicken, shred or chop, and return it to the soup.
Simmer for a further 5–10 minutes until heated through.
Taste and adjust seasoning if needed.
Serve hot.
Note - This recipe serves 3-4. Store any leftovers in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months.