Chunky chicken and vegetable soup
1
Points®
Total time: 55 min • Prep: 20 min • Cook: 35 min • Serves: 4 • Difficulty: Easy
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.
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