Hearty chicken and root vegetable soup
1
Points®
Total time: 45 min • Prep: 15 min • Cook: 30 min • Serves: 4 • Difficulty: Easy
Regarded as a ‘cure-all’ chicken soup is given an extra edge when paired with classic root vegetables and proves a flavoursome, fuller-for-longer combination
Ingredients
Olive oil
2 tsp
Leek
1 whole, trimmed, thinly sliced
Parsnip
120 g, peeled, cut into 1cm pieces
Carrot(s)
1 medium, peeled, cut into 1cm pieces
Garlic
2 clove(s), crushed
Chicken stock
3 cup(s), (750ml)
Canned diced tomatoes
400 g
Fresh tarragon
2 tsp, (optional)
Chicken thigh, skinless, raw
375 g, fat-trimmed, thinly sliced, (buy 400g)
Potato(es)
1 medium, (desiree)
Fresh flat-leaf parsley
1 tbs, chopped
Instructions
1
Heat oil in a large saucepan over medium heat. Add leek, parsnip and carrot and cook, stirring, for 5 minutes or until softened. Add garlic and cook for 1 minute or until fragrant.
2
Add stock, tomatoes and tarragon (if using) and bring to the boil. Reduce heat to low and simmer, uncovered, for 5 minutes. Add chicken and potato and simmer, covered, for 12–15 minutes or until potato is tender and chicken is cooked through.
3
Stir in parsley and serve.
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