Herby chicken and vegetable soup
A low fat chicken soup that's not only easy to make, but also tastes fantastic. Chicken is simmered with herbs, sweetcorn, broccoli, celery and green pepper in a chicken stock. An excellent soup to keep you warm throughout the winter.
Ingredients
Serves: 8
- 1 green pepper, chopped
- 1/2 large onion, chopped
- 2 sticks celery with leaves, chopped
- 1 small head broccoli, chopped
- 115g frozen sweetcorn
- 2 skinless, boneless chicken breast fillets, cubed
- 1 clove garlic, finely chopped
- 5 leaves fresh basil
- 2 sprigs fresh oregano
- 1 pinch dried rosemary
- 1 pinch dried parsley
- salt and pepper to taste
- 4 cubes chicken stock crumbled
Method
Prep:15min ›
Cook:2hr ›
Ready in:2hr15min
- In a large pot, combine pepper, onion, celery (reserve leaves for garnish), broccoli, sweetcorn, chicken and garlic.
- Season with basil, oregano, rosemary, parsley, salt and pepper. Stir crumbled stock cubes into mixture and pour in enough water to cover by 5cm.
- Bring to the boil, then reduce heat and simmer 2 hours, stirring occasionally.
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Reviews & ratings
Average global rating:
(8)
Reviews in English (8)
Contrary to what another reviewer stated, this is NOT a healthy soup. way too much sodium, any recipe with buillion cubes is NOT healthy. - 26 Dec 2006 (Review from Allrecipes US | Canada)
Quite good but needs a bit of adjustment. I followed the recipe exactly and for us it was a bit too salty and I didn't add any extra salt. Also it's not the prettiest soup. My husband and I enjoyed it though I just need to work out how to reduce the salt content without losing the flavour. Thanks - 08 Mar 2006 (Review from Allrecipes US | Canada)
I made this recipe as part of a soup and salad supper (served with Italian Bread from a Bread Machine). The soup itself is tasty, but (as pointed out by another reviewer) it's not that pretty. Although I did cook it for the recommended time, I didn't add the broccoli until the last half hour. I added a handful of frozen peas and carrots that needed using. If I make this again, I would cook the chicken separately (or just use leftover chicken) and throw it in near the end. Cooking the chicken from a raw state is part of what makes it "not so pretty" - the length of cooking time is the other. This soup could do with a much shorter cooking time. I did add additional boullion for a little more flavor. I also used frozen mixed peppers because I had them on hand. - 20 Feb 2011 (Review from Allrecipes US | Canada)