RecipeMirror Original
Chicken Vegetable Soup
A light chicken soup with carrots, celery, potato and herbs.
50 min · Easy · Serves 6 · ~280 kcal / serving · Everyday
Ingredients
- 500 g chicken breast · diced
- 1 tbsp olive oil
- 1 onion · chopped
- 2 carrots · diced
- 2 celery sticks · sliced
- 300 g potatoes · cubed
- 1.2 litres chicken stock
- 1 tsp dried thyme
- salt · to taste
- black pepper · to taste
Cook tips
- Cut vegetables evenly so they cook at the same rate.
- A gentle simmer keeps the chicken more tender.
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Method
- 1
Cook the vegetables
Heat olive oil and cook onion, carrot and celery until beginning to soften.
6 min timer
- 2
Add chicken
Add diced chicken and stir until lightly coloured.
4 min timer
- 3
Add stock
Add potatoes, stock and thyme and bring to a gentle simmer.
- 4
Simmer
Cook until the potatoes are tender and the chicken reaches 75°C internally.
20 min timer · Checkpoint 75°C — read with a thermometer
- 5
Season
Taste and adjust salt and pepper before serving.
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