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Chicken and Vegetable Soup
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
1
Simmer chicken thighs in stock 30 minutes. Remove and shred.
2
Add all vegetables, thyme and bay to stock.
3
Simmer 20 minutes.
4
Add pasta. Cook 8 minutes.
5
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
Reviews
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