This Chicken soup is one of my favourite soups to make. Its so easy and is full of immune boosting vitamins and minerals. I make this soup after I make my own Chicken broth then I can use the tender meat from the chicken carcass in the soup. This winter vegetable soup will warm you up from the insides, is incredibly good for you, and is a perfect meal for those cold, dark and gloomy nights in (or anytime really). Enjoy!!!
DF, GF, NS – Serves 6
2 litres chicken broth
Meat from a whole chicken (if used after making my broth recipe – or 3 medium sized chicken breasts)
4 birds eye chillies
4cm chunk of ginger, grated
3 cloves garlic, crushed
3 carrots, grated
2 swedes, grated
3 potatoes, grated
250g sweet potato, grated
1 x 420g can of diced tomatoes
2 bay leaves
2 tbsp. dried oregano
a few sprigs of fresh thyme
2 tbsp. salt
1 onion, diced
1 tbsp. extra virgin olive oil
Juice from half a lemon
- Heat a large pot to a medium heat, add oil, onion, garlic, ginger and chilli’s and fry until fragrant and onions are opaque. Roughly 3 minutes.
- Add diced tomato to pan followed by chicken broth.
- add in grated vegetables, herbs, bay leaves, lemon and salt.
- Bring to a boil*, then reduce heat to a simmer. Add the diced chicken.
- Allow to simmer for roughly 30-40 minutes. Then serve with any fresh herbs, and crusty bread and enjoy!!!
* If you are using raw chicken breasts as opposed to a whole cooked chicken from your broth, add the chicken at this stage to poach. Let poach for the 30-40 minutes, remove from soup, dice and put back in soup
- Feel free to use any vegetables you like in this soup.
- I love grating vegetables in soup – I find it make a nice thick soup, but if you prefer to dice the vegetables up feel free too. Its the same process!
- Feel free to add additional water to the recipe if you like a thinner soup. I personally love a chunky, thick soup!
- If you don’t like chilli’s – don’t add them!