Nichols Chicken & Chunky Vegetable Soup
A flavourful winter warmer that your family will love.
Prep Time: 15 mins
Cook Time: 35 mins
Serves: 4
INGREDIENTS
- 1 tablespoon extra virgin olive oil
- 3 garlic cloves, crushed
- 2 dried bay leaves
- 3 cardamom pods, bruised (optional)
- 1 swede, peeled, chopped
- 1 turnip, peeled, chopped
- 1 carrot, peeled, thickly sliced
- 1 litre chicken stock
- 3 baby white potatoes, quartered
- 1 small sweet potato, peeled, chopped
- 2 Nichols Chicken Breast Fillets, cut into halves
- 1 cup kale or spinach, chopped
- 1/2 cup lentil, quinoa and bean mix
METHOD
- Heat oil in a large saucepan over medium-high heat. Add garlic. Cook, stirring for 30 seconds or until fragrant. Add bay leaves, cardamom, swede, turnip and carrot. Cook, stirring occasionally for 5 minutes or until vegetables start to soften. Add stock and 2 cups cold water. Bring to a simmer. Add chicken. Cook for 15-20 minutes or until chicken is cooked through. Using tongs, transfer chicken to plate. Cool for 10 minutes.
- Meanwhile, add sweet potato and lentil mix to soup. Cook for 12 to 15 minutes or until vegetables are tender.
- Shred chicken and then stir into soup with kale (or spinach). Cook for 2 minutes to heat through.
Serve immediately with fresh crusty bread or with melted cheese on Turkish bread.
