Soup is one of my favourite things to have during winter. SG happens to love soup too, and this chicken vegetable soup is our current favourite. It’s chock full of tender chicken and a includes a huge range of rainbow veggies for a simple yet satisfying meal.
Ingredients:
1 tbsp butter
1/2 cup shallots finely diced
2 carrots cut into half moons
2 stalks celery thinly sliced
2 tsp infused garlic olive oil (or freshly minced garlic)
3 cups cooked chicken shredded
1 x 400g can diced tomatoes
200g tomato puree
2 tbsp mixed herb seasoning
6 cups reduced salt chicken broth
1large potato peeled and cut into cubes
1/2 cup canned or frozen corn kernels
1/2 cup diced fresh green beans fresh
2 tbsp chopped fresh parsley
salt and pepper to taste
Method:
Step1. Melt the butter in a large pot over medium high heat. Add the shallots, carrots and celery to the pot
Step 2. Cook for 5-6 minutes or until softened. Add the garlic infused oil and cook for 30 seconds more. Season with salt and pepper to taste
Step 3.Add the chicken, tomatoes, tomato sauce, mixed herb seasoning, chicken broth and potato to the pot; bring to a simmer
Step 4. Cook for 20-25 minutes or until potatoes are tender. Taste and add salt and pepper as desired
Step 5. Stir in the corn and green beans and cook for 5 minutes more. Sprinkle with parsley and serve
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