RUSTIC CHICKEN AND VEGETABLE SOUP


There are days I just need to have a big bowl of this Rustic Chicken and Vegetable Soup because this is my healing soup. It is full of vegetable goodness and keeps me going with the added goodness of organic chicken fillets. When I eat this, I know it will fill me up without making me feel bloated and it will nourish my body. Enjoy x

3 tbs olive oil

1 brown onion, diced

3 garlic cloves, thinly sliced

2 celery sticks, finely diced

2 carrot, finely diced

1 parsnip, diced

1 red capsicum, peeled and diced

1 zucchini, diced

300g sweet potato, peeled, diced

1 can organic dice tomatoes or 2 large ripe tomatoes peeled and diced

500g organic chicken thigh filled cut into small chunks

1 tbs sea salt

1 tsp freshly ground pepper

1 litre vegetable stock or water

2 bay leaves

  1. In a wide base, deep pot add the olive oil and chicken and lightly fry until slightly golden.

  2. Add the celery, onion, carrots and sweet potato and continue to fry, stirring for 2 minutes.

  3. Add all remainder ingredients including seasoning and bay leaves and stock / water.

  4. Bring to boil, then reduce heat and simmer with lid placed on an angle (to allow steam to release) for 45 minutes, checking occasionally.

  5. Serve with toasted gluten free bread or croutons.

Optional: serve chunks of feta on the side and even crumble some on top of the soup.

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