Chicken & Vegetable soup

Best Health magazine, March/April 2014; Image: Jodi Pudge

 

Chicken & Vegetable soup
Print Recipe
Chicken & Vegetable soup
Print Recipe
Servings
4servings
Servings
4servings
Ingredients
Servings: servings
Units:
Ingredients
Servings: servings
Units:
Instructions
  1. 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.
  2. Add corn, peas and chicken, and cook five minutes more until hot.
  3. 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.