Chicken and vegetable soup is the perfect winter warmer! This wholesome recipe is packed with tender chicken, vibrant vegetables, and aromatic herbs, creating a delicious combination of flavours that will leave you feeling nourished!
This Week
9 Dec - 15 Dec
Meal Prep Guide
Prepare the entire soup.
Simply follow the recipe and allow to cool completely before storing in an airtight container in the fridge. All you’ll need to do is reheat it before serving.
Tips
- We recommend serving this soup alongside some crusty bread with butter.
- Browning the chicken thighs first creates caramelisation on the surface, resulting in a deeper and richer flavour. The Maillard reaction occurs during browning, which adds complex and savoury notes to the chicken. This contributes to a more flavourful soup base.
- The key to delicious ramen is in the broth. We like to use a good quality chicken stock or bone broth or make our own bone broth.
- Soups are a great freezer-friendly meal, ready for you on those busier nights of the week. Double the recipe or save leftovers – allow the soup to cool first, then divide into portion sizes and place into containers.
Shortcuts
Vegetables
- The great thing about this soup is that you can add any veggies you’d like. Celery and zucchini both work well.
- Top with some fresh parsley.
Protein
- For a vegetarian option leave out the chicken and add 1 cup of your favourite soup mix (we like the ceres organics ancient grains soup mix). You could also add ½ cup of your favourite ancient grain and ½ cup dried green lentils or red split lentils.
Other
- We recommend serving this soup alongside some crusty bread with butter.
Ingredients
- 600g chicken thighs
- 1 leek (sliced)
- 4 cloves garlic (crushed)
- 1 Tbsp thyme (finely chopped)
- 1 carrot (diced)
- ¼ pumpkin (diced)
- 1 cup frozen sweetcorn
- 180g kale, 1 bag (stems removed and roughly chopped)
- 6 cups chicken stock
- Olive oil
- Butter
- Salt and pepper
Method
- Heat a large heavy-based pot or casserole dish over medium-high heat; drizzle with olive oil. Season the chicken thighs with salt and pepper and add them to the pot. Cook for a few minutes on either side until golden brown; remove the chicken and set aside.
- Reduce the heat and add a little more olive oil to the pot with a knob of butter then add the leeks, herbs and garlic. Saute for a few minutes until softened.
- Add the carrot and pumpkin and cook for another 5-7 minutes before adding the frozen corn and kale.
- Add the chicken stock and the chicken thighs back in, cover with a lid and let cook over low-medium heat for 20 minutes.
- Once the soup has cooked, remove it from the heat and use two forks to shred apart the chicken into bite-sized pieces.
Variations
Vegetables
- The great thing about this soup is that you can add any veggies you’d like. Celery and zucchini both work well.
- Top with some fresh parsley.
Protein
- For a vegetarian option leave out the chicken and add 1 cup of your favourite soup mix (we like the ceres organics ancient grains soup mix). You could also add ½ cup of your favourite ancient grain and ½ cup dried green lentils or red split lentils.
Other
- We recommend serving this soup alongside some crusty bread with butter.
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