Chicken Vegetable Soup

Storing and Planning Ahead

Keeps in the fridge for up to 4 days. Freezes for up to 3 months.

Making Chicken Vegetable Soup

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1. Heat the olive oil in a large pot over medium heat. Cook the onion, carrots and celery for 6 minutes, until the onion is soft, then add the garlic and cook for 30 seconds.

   Mark done Start 6 min timer

2. Pour in the stock, add the chicken, bay leaves and thyme and bring to a boil. Lower the heat and simmer gently for 20 minutes, until the chicken is cooked through.

   Mark done Start 20 min timer

3. Lift the chicken onto a board and shred it with two forks. Add the green beans and zucchini to the pot and simmer for 8 minutes, until tender.

   Mark done Start 8 min timer

4. Return the chicken to the pot, season with the salt and pepper, remove the bay leaves and stir in the parsley.

   Mark done

Tips for Success

• Keep the heat low enough that the surface barely moves; a hard boil toughens the chicken.
• Cut the vegetables to a similar size so they cook at the same rate.
• Taste before you season, since the stock and the vegetables add their own flavour.

Serving Ideas

A slice of wholegrain toast · A handful of baby spinach stirred in · Lemon wedges

Swaps and Variations

• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.
• Vegetable stock in place of the chicken stock makes this meat-free without changing the method, if that is what you need.
• Fresh herbs work in place of the dried thyme at roughly three times the quantity — a teaspoon of dried is about a tablespoon of fresh, chopped.

Quick Answers

Nutrition per Serving

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.