Chicken & Vegetable soup
Homemade vegetable stock is a perfect base in soups and sauces. To make it: Throw any vegetables you like into a large pot and add water to cover them by a couple of inches. Add a bay leaf and a sprig of thyme; simmer for an hour, then strain. Stock can be frozen for up to a year.
Best Health magazine, March/April 2014; Image: Jodi Pudge
| Servings |
| 4servings |
| Servings |
| 4servings |
Ingredients
- 4 cups low-sodium vegetable stock
- 1/3 cup carrots sliced
- 1/3 cup celery sliced
- 1/3 cup onion diced
- 1/3 cup red pepper diced
- 1 sprig thyme
- 1 bay leaf
- 1/3 cup frozen corn
- 1/3 cup frozen peas
- 1 cup cooked chicken breast diced
Servings: servings
Units:
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Ingredients
Servings: servings
Units:
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Instructions
- To a medium-sized heavy-bottomed pot, add stock, carrots, celery, onion, red pepper, thyme and bay leaf; simmer for 15 minutes until vegetables are soft.
- Add corn, peas and chicken, and cook five minutes more until hot.
- Remove bay leaf and thyme. Season to taste. Serve with toasted baguette slices if desired.
Recipe Notes
Per serving: 260 calories, 13 g protein, 11 g fat (2 g saturated fat), 28 g carbohydrates, 5 g fibre, 28 mg cholesterol, 342 mg sodium.
