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Kitchen > Recipes > 15-Minute Nourishing Chicken and Vegie Soup

15-Minute Nourishing Chicken and Vegie Soup

For food allergies and intolerances, please carefully check the ingredient list on each product before using or consuming.

Ingredients:

1 onion, diced
300g – 500g cooked chicken, cut into small pieces
500g frozen mixed diced vegies
1 litre chicken bone broth *
1 – 2 tsp onion and herb spice blend (hyperlink)
Sea salt, to taste

Instructions:

Preheat saucepan. Place a medium-sized saucepan over medium heat, and drizzle in some oil of choice (we like deoderised coconut oil).
Sauté onion. Add onion, and stirring occasionally, fry off for 5 minutes, or until aromatic and translucent.
Add remaining ingredients except salt, bring to boil and simmer on low for 10 minutes.
Taste and season with salt or cracked black pepper.

Serve with:

Garnish with chopped shallots and thickly sliced sourdough bread.

Substitutions:

If you’ve got vegies in the fridge that need using, please go ahead and use those in place of the frozen option. It will mean your soup will take longer than 15 minutes to get onto the table, but you’ll have used what you’ve got on hand, and that’s a big plus!

More substantial:

Add rice vermicelli, cooked rice or lentils.

Boost the flavour:

Cook off some minced ginger or chilli with the onion, or add a drizzle of lemon juice before serving.

Storage suggestions:

Store in an airtight container in the fridge for up to 4 days, or the freezer for up to 3 months. (If you’ve used frozen shredded chicken, I don’t advise freezing the soup. Instead make a smaller portion, or eat within 4 days).

Time Saving Tips:

In order for this soup to be on the table in 15 minutes, it’s essential that you rely on a few clever shortcuts. Here are 2 of my very favourite time-saving hacks:

• Store ziplock bags of shredded cooked chicken in the freezer so you always have it on hand when needed.
• Store ziplock bags of diced onion in the freezer to make this a super quick meal with NO chopping required!

Peri’s Tip:

Like most soups, this reheats really well. I often make a quadruple batch, and hope that we’ll have leftovers ?

Recipe Notes:

* If you don’t have homemade or store-bought bone broth, simply use 1 litre of boiling water and 4 small tablespoons of chicken bone broth powder, or 1 generous tablespoon bone broth concentrate. Please don’t resort to a regular stock cube or powder – these are simply ‘fake’ flavour without any of the benefits homemade broth provides. Here’s how to make your own flavoursome stock powder without the nasties.

Peri's Recipe Reflections:

It’s a universal fact.

Chicken soup made with homemade bone broth simply can’t be beaten.

Whether you have a cold, are feeling famished or need a quick snack, chicken soup is the perfect pick-me-up.

But what makes this soup even more special is that it’s so quick to make. With a little forethought, you can easily have this soup on the table in 15 minutes. And after a few slurps, you’ll be receiving waves of thankfulness from your family and your body all at the same time ?

The key to making this a speedy soup lies in the preparation beforehand. I’ve listed my favourite time-saving hacks so you, too, can be only 15 minutes away from a nourishing and simple meal.

So, make yourself a little pact – that you’ll stash a few of these goodies in your freezer so you won’t be caught out with no time and hangry kiddoes.

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2 Responses

Graham says:

September 16, 2020 at 11:01 am

This looks tasty.
Graham says:

September 25, 2020 at 10:17 am

Great!

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