Chicken and Vegetable Soup

Name: Chicken and Vegetable Soup
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 4 servings
Cuisine: British
Ingredients: 4 chicken thighs; 2 carrots, diced; 2 stalks celery, diced; 1 large leek, sliced; 1 large onion, diced; 3 cloves garlic, minced; 1.5L chicken stock; 1 tsp dried thyme; 2 bay leaves; 100g small pasta or noodles; fresh parsley to garnish; salt and pepper to taste

A simple, nourishing British-style chicken and vegetable broth. Simmering the chicken thighs in the stock first, then removing them to shred, builds a properly flavourful broth base before the vegetables ever go in.

Total time

55 min

Prep

10 min

Cook

45 min

Difficulty

easy

Cuisine

British

Ingredients

4chicken thighs

2carrots, diced

2 stalkscelery, diced

1large leek, sliced

1large onion, diced

3 clovesgarlic, minced

1.5Lchicken stock

1 tspdried thyme

2bay leaves

100gsmall pasta or noodles

fresh parsleyto garnish

salt and pepperto taste

Instructions

Simmer chicken thighs in stock 30 minutes. Remove and shred.

Add all vegetables, thyme and bay to stock.

Simmer 20 minutes.

Add pasta. Cook 8 minutes.

Return chicken. Season. Scatter parsley.

Nutrition (estimated)

Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.

Calories

125

Protein

10.5g

Fat

2.2g

Carbs

19.5g

Fiber

4.9g

Sodium

1486mg

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