Craving a warm, tasty and easy soup for these cold rainy nights? Check out our easy chicken and veggie soup below! This recipe is VLED-friendly!
Ingredients
- 30g salt-reduced margarine
- 1 brown onion, diced
- 2 sticks of celery, peeled and sliced
- 2 tsp. tomato paste
- 4 cups salt-reduced chicken stock
- 1 tsp. curry powder
- 500g shredded chicken
- 2 carrots, chopped
- ½ 400g tin crushed tomatoes
- 1 zucchini, chopped
- 1 tbsp. Worcestershire sauce
- 1 handful fresh parsley, roughly chopped
Method
- Heat a large pot over medium-high heat and melt the butter. Add in the onion and celery until soft, for 3-4 mins.
- Add tomato paste and curry powder.
- Stir for 2 minutes, gradually adding in more stock. Bring to the boil once all stock added.
- Once boiling, add in the carrots, zucchini, crushed tomatoes and chicken. Cook for a few minutes to allow the vegetables to soften.
- Reduce heat to allow soup to simmer for about 20 minutes until it has thickened.
- Season with salt & pepper and serve with fresh parsley.
Serves: 4
Nutritional Info
Calories: 364
Carbs: 20g
Protein: 30g
Fat: 8g
