Chunky Chicken And Vegetable Soup

As the temperature starts to cool down outside, things are heating up in the kitchen! That’s right, it’s officially soup season and we’re celebrating it’s return with a delicious and nutritious chunky chicken and vegetable soup that’s super simple to make (but even easier to eat). 

Whether a warming lunch or a delicious dinner, this soup ticks all the boxes (especially when served with fresh crusty bread). 

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Ingredients: 

• 1 brown onion (diced) 

• 1 carrot (diced) 

• 2 stalks celery (diced) 

• 1 zucchini (diced) 

• 1 cup green beans (chopped) 

• 2 cups kale leaves (shredded) 

• 1 head of broccoli (chopped into small florets) 

• 2L reduced salt chicken stock 

• 400g tinned crushed tomatoes

• 400g tinned cannellini beans 

• 2 tbs tomato paste 

• Cracked pepper 

• 2 chicken breasts 

• 2 tbs olive oil 

Method: 

• In a large pot sauté 1 diced brown onion, 1 diced carrot, and 2 diced stalks of celery in 2tsp olive oil, until soft. 

• Next, add 1 diced zucchini, 1 cup chopped green beans and 1 head of broccoli, chopped into small florets. Top with 2L reduced salt chicken stock, 400g tinned crushed tomatoes, 2 heaped tbs tomato paste, and a generous amount of cracked pepper. 

• Bring to the boil, then reduce heat to a simmer, stirring occasionally, and cook for 20 minutes, or until vegetables are tender. 

• Meanwhile, start poaching 2 small chicken breasts for 15 minutes, or until tender. Set aside to cool, then shred. 

• Once 20 minutes has passed, add 400g tin of drained and rinsed cannellini beans and 2 cups of shredded kale leaves to the soup, and stir until the kale has wilted.

• Add shredded chicken breast and serve!