Chicken & Vegetable Soup
-
Cooking Time
mins -
Difficulty
-
Prep time
mins -
Serves
people
Nutritional information
Amount per serving
Protein (g)
1991.8g
Energy (kJ)
52010kJ
Energy (kcal)
12404kcal
Carbohydrate incl. fibre (g)
16.8g
Carbohydrate excl. fibre (g)
17.5g
Sugar (g)
9.6g
Fibre (g)
4.1g
Fat (g)
426.9g
Saturated fat (g)
106.8g
Unsaturated fat (g)
242.5g
Total
7967.3g
208041kJ
49614kcal
67.3g
69.8g
38.3g
16.5g
1707.8g
427.1g
970.1g
- 2 teaspoons sunflower oil
- 1 onion, halved, thinly sliced
- 500 skinless chicken thigh fillet, thinly sliced
- 1 litre Continental Superb Stock Chicken
- 1 large carrot, cut into julienne
- 1 bunch broccolini, chopped
- 1 cup frozen peas
- 2 tablespoons chopped parsley
- crusty bread, to serve
- 1 Heat oil in a large saucepan over medium heat. Add onion and cook, stirring occasionally, for 5 minutes until softened.
- 2 Increase heat to medium high. Add chicken and cook, stirring, for 3 minutes. Pour in stock then stir in carrots, broccoli and peas. Bring to the boil. Reduce heat and simmer gently for 5 minutes or until chicken is cooked and vegetables are tender.
- 3 Bring to the boil stirring and simmer gently for 5 minutes.
- 4 Sprinkle with parsley, season to taste with pepper and serve with crusty bread.