About this recipe: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.
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
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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.