Chicken & Vegetable Soup

Name: Chicken & Vegetable Soup
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Cuisine: Australian
Ingredients: 1 tablespoon oil; 1 onion, halved, thinly sliced; 500 skinless chicken thigh fillet, thinly sliced; 1 litre hot water; 2 pots Continental Stock Pot Sensations Chicken Stock Pot; 1 large carrot, cut into julienne; 1 bunch broccolini, chopped; 1 cup frozen peas; 2 tablespoons chopped parsley; fresh crusty bread, to serve

Nothing is more comforting than a warm bowl of chicken soup on a cold winter night, and this recipe is super quick & easy to make.

15 Mins

Cooking Time
easy

Difficulty
15 Mins

Prep Time
4 People

Serves

1 tablespoon oil
1 onion, halved, thinly sliced
500 skinless chicken thigh fillet, thinly sliced
1 litre hot water
2 pots Continental Stock Pot Sensations Chicken Stock Pot
1 large carrot, cut into julienne
1 bunch broccolini, chopped
1 cup frozen peas
2 tablespoons chopped parsley
fresh crusty bread, to serve

Heat oil in a large saucepan over medium heat. Add onion and cook, stirring occasionally, for 5 minutes until softened.
Increase heat to medium high. Add chicken and cook, stirring, for 3 minutes. Add water then stir in stock pots, carrots, broccoli and peas. Bring to the boil, stirring occasionally. Reduce heat and simmer gently for 5 minutes or until chicken is cooked and vegetables are tender.
Divided soup among serving bowls. Sprinkle with parsley and serve with crusty bread.