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Chicken and vegetable soup

Chicken and vegetable soup served in bowls

Chicken and vegetable soup

Name: Chicken and vegetable soup
Prep time: 10 min
Cook time: 1 h 30 min
Total time: 1 h 40 min
Yield: Serves 4 with leftovers
Ingredients: 250g sofrito mix (or mixed finely chopped onion, carrot and celery); 1 tbsp rapeseed oil; 1 chicken elastic or string removed; 1 bay leaf; 2 low-salt chicken stock cube melts or cubes; 200g frozen peas; 200g frozen sweetcorn (optional); 200g soup pasta or dried noodles snapped into pieces, cooked

Lulu Grimes

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Serves 4 with leftovers

Easy

Prep: 10 mins

Cook: 1 hr and 30 mins

A star rating of 4 out of 5.6 ratingsRate

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Use a whole chicken to make a big batch of family-friendly chicken soup. Treat the recipe as a base and add your choice of veg, or bulk it up with grains

Freezable

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Ingredients

Nutrition

Units:

MetricUS

250g sofrito mix

(or mixed finely chopped onion, carrot and celery)
1 tbsp rapeseed oil
1 chicken

elastic or string removed
1 bay leaf
2 low-salt chicken stock

cube melts or cubes
200g frozen peas
200g frozen sweetcorn

(optional)
200g soup pasta

or dried noodles snapped into pieces, cooked

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Nutrition: Per serving

kcal424
fat20g
saturates5g
carbs29g
sugars5g
fibre5g
protein30g
salt1.6g

Method

step 1

Fry the sofrito mix in the rapeseed oil for about 10 mins until it is really soft and the onion is translucent. Do this over a low heat and don’t let it brown. Tip into a casserole.
step 2

Sit the chicken on top of the sofrito, add the bay leaf and stock melts and enough cold water to come most of the way up the chicken. Bring slowly to a simmer and then put a lid on the casserole. Cook for 1 hr then check whether the chicken is cooked through – the meat should have started to pull away from the ends of the legs if it is. Carefully lift the chicken out of the pan and let it cool a little then ease the breast meat from the carcass. (Cool and chill the breasts if you want to keep them for another day, or chop them if you want to make a generous batch of this soup.) Strip the remaining meat off the bones and chop it into cubes small enough to sit on a soup spoon.
step 3

Taste the broth the chicken was cooked in and if it tastes weak, then boil it for 15-20 mins to reduce it then taste again. Don’t season it until you are happy with the flavour. If you want to chill or freeze some of the soup base do it now and add the rest of the ingredients later when you reheat it. Stir in the peas and sweetcorn (if using) along with the soup pasta and bring back to a simmer. Add back the chicken meat.

RECIPE TIPS

MAKE IT IN A SLOW COOKER

You can make this in a slow cooker – just follow the recipe and cook for 6-8 hrs on Low. Then add the peas and pasta and cook for a further 30 mins.

MAKE A PACKED LUNCH

Kids can take this to school in a wide-necked thermos for a wholesome packed lunch. Don’t forget the spoon!

Recipe from Good Food magazine, September 2018

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A star rating of 4 out of 5.6 ratings

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