Hearty Chicken & Vegetable Soup

There’s nothing quite like a warm bowl of chicken soup to nourish and comfort. This hearty recipe combines tender chicken, fresh vegetables, and chickpeas for a satisfying and balanced meal.

Whether you’re looking for an easy family dinner or a meal prep option for the week, this chicken soup is simple, flavourful, and made with wholesome ingredients.

Ingredients:

• 1 tablespoon olive oil

• 1 onion, finely chopped

• 200 g mushrooms, sliced

• 1 celery stick, finely sliced

• 1 teaspoon dried thyme leaves

• 1 bay leaf

• 1.2 kg chicken thighs (skin removed for a leaner option)

• 1 can chickpeas, rinsed and drained

• 300 g sweet potato, cut into 2 cm cubes

• 200 g carrots, sliced

• 1.25 litres chicken stock (reduced-sodium preferred)

• 1 cup low-fat milk

• 2 tablespoons cornflour

• 1 shallot stem, thinly sliced (for garnish)

Method:

Step 1:
Heat oil in a large slow cooker or heavy-based saucepan over medium heat. Sauté onion, celery, and mushrooms until softened. Add thyme and bay leaf, stirring for 2 minutes.

Step 2:
Add chicken thighs, sweet potato, carrots, and chicken stock. Cover and cook:

• Slow cooker: Low for 6 hours

• Stovetop/oven: Low heat for 3 hours

Step 3:
Remove chicken from the pot. Shred into bite-sized pieces, discarding skin and bones.

Step 4:
In a small bowl, mix cornflour and milk until smooth. Return shredded chicken to the pot, add the cornflour mixture, and stir well. Add chickpeas. Simmer uncovered on high for 10 minutes or until thickened. Season to taste.

Step 5:
Garnish with sliced shallots and serve hot.

Serving Size: 1 cup

Approximate Protein: 15 g

Tips for a Balanced Meal:

• Use skinless chicken for a leaner protein option.

• Pair with a side of steamed greens for extra fibre.

• Store leftovers in airtight containers for up to 3 days in the fridge.

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