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Photo of Chunky chicken and vegetable soup by WW

Chunky chicken and vegetable soup

1
Points® value
Total Time
55 min
Prep
20 min
Cook
35 min
Serves
4
Difficulty
Moderate

Ingredients

Olive oil

1 tsp

Brown onion

1 medium, finely chopped

Carrot(s)

1 large, finely chopped

Celery

2 stick(s), finely chopped

Zucchini

1 medium, finely chopped

Skinless chicken breast

180 g, (Buy 200g), fat trimmed

Chicken stock

4 cup(s), (1L)

Green string beans

150 g, cut into 2cm lengths

Canned red kidney beans, rinsed, drained

1 can(s)

Fresh flat-leaf parsley

⅓ cup(s)

Fresh coriander

¼ cup(s)

Fresh oregano

1 tbs

Fresh red chilli

1 whole, deseeded, finely chopped

Garlic

1 clove(s), crushed

Ground paprika

1 tsp, sweet

Red wine vinegar

2 tbs

Instructions

  1. Heat oil in a large saucepan over medium-high heat. Cook onion, carrot, celery and zucchini, stirring, for 5 minutes or until onion has softened. Add chicken, stock and 2 cups (500ml) water and bring to the boil. Reduce heat and simmer, partially covered, for 10–15 minutes or until chicken is cooked through and vegetables are tender.
  2. Remove chicken from cooking liquid. Using 2 forks, coarsely shred chicken. Return shredded chicken to pan with green beans and kidney beans and cook for 5 minutes or until heated through.
  3. Meanwhile, process parsley, coriander, oregano, chilli, garlic and paprika in a food processor until finely chopped. Add vinegar and process until combined. Season with salt and pepper. Serve soup sprinkled with chilli salsa.

Notes

SERVING SUGGESTION: Crusty wholegrain bread. TIPS: You could add 90g dried soba noodles with the beans and chicken in Step 2. Store any leftovers (without chilli salsa) in an airtight container in the fridge for up to 3 days, or freeze for up to 3 months. Store chilli salsa in a separate container. Reheat soup in the microwave or in a saucepan on the stovetop, adding a little water if it’s too thick.

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