Hearty Chicken Vegetable Soup

Hearty Chicken Vegetable Soup

Hearty Chicken Vegetable Soup is perfect for those chilly days and nights. Chicken soup has a long traditional use in winter as a comforting remedy for those feeling unwell and to support immune system function. The addition of vegetables gives this soup a big boost of vitamins and minerals.
1 tbsp olive oil
1 large onion, finely diced
4 celery sticks, finely diced
3 carrots, peeled and cubed
1 large potato, peeled and cubed
1 cup cubed butternut squash
1 tsp salt
1 tsp dried thyme or Italian seasoning
6 cups hot chicken stock (broth)
900g chicken tenders (mini chicken breasts)
3-4 tbsp tomato paste
1 zucchini, cubed
1 cup sweet corn (from a small tin, drained)
1/2 cup risoni pasta
1 tbsp lemon juice
2 tbsp parsley, chopped, plus extra to serve
Salt and pepper to season
A little grated Parmesan to serve (optional)

  1. Heat oil in a large pot.
  2. Add the onion, celery, carrots, potato and squash, stir in the salt and herbs and sauté over medium-low heat for 5 minutes.
  3. Pour in the stock and bring to a low simmer.
  4. Add the chicken and stir in the tomato paste.
  5. Simmer for 15 minutes over medium-low heat.
  6. Stir in the zucchini, corn, pasta and lemon juice and cook for 10-13 minutes, or until pasta is tender, stirring occasionally.
  7. Take the soup off the heat and remove the chicken using tongs.
  8. Shred the chicken using two forks and return to the pot.
  9. Stir in the parsley. Taste the soup and season with pepper and salt, if needed.
  10. Serve the soup with lemon wedges on the side, sprinkled with a little grated Parmesan (optional).

Source Super Golden Bakes

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