Chicken and Vegetable Soup Recipe

Serves: 8

Prep: 20 min.

Cook: 25 min.

Ingredients

• 1 1/2 cups shredded cooked chicken;
• 1 cup of cauliflower, cut into chunks;
• 1 bell pepper, diced;
• 1 leek , sliced;
• 1 medium onion, chopped;
• 2 small zucchinis, sliced;
• 2 celery ribs, sliced;
• 1 cup diced tomatoes;
• 4 fresh thyme sprigs;
• 2 bay leaves;
• 1 handful fresh parsley, finely chopped;
• 6 to 8 cups chicken stock ;
• 3 garlic cloves, minced;
• 2 tbsp. cooking fat;
• Sea salt and freshly ground black pepper to taste;

 

Preparation

1. In a large stockpot, melt the cooking fat over a medium heat, and gently cook the onion, garlic, leek, and chicken for about 5 minutes, or until the onion is nice and tender.
2. Add the rest of the vegetables, bay leaves, thyme sprigs, and parsley, and cover it all with the 6 to 8 cups of chicken broth.
3. Bring the soup to a boil, then reduce the heat and simmer for 20 minutes.
4. Season to taste with sea salt and freshly ground black pepper.