Makes: 4 Servings
Time: About 15 mins preparation, 25 mins cooking
Those who want to save money and improve their diet should look for recipes that use fresh, whole ingredients and that combine protein with healthy carbohydrates.
Very tasty, and so easy to make, this hearty chicken and vegetable soup will soon warm you up this Autumn and Winter. Souper-duper!
INGREDIENTS
Olive oil cooking spray
1 brown onion, finely chopped
100g shortcut rindless bacon, chopped
2 garlic cloves, crushed
1 carrot, peeled, diced
1 red pepper, sliced
1 stick celery, halved lengthways, chopped
400g can diced tomatoes
4 cups chicken stock mixture (1 cube)
2 x 200g chicken breast fillets, trimmed, diced
400g canned chickpeas, drained, rinsed
100g green beans, trimmed, cut into thirds
4 crusty bread rolls, to serve
METHOD
Step 1
Spray a large saucepan with oil then place over medium heat. Add bacon, garlic and onion, and cook, stirring occasionally, for 5 minutes or until onion is soft. Then add the celery, the pepper and the carrot. Cook, again stirring occasionally, for a further 5 minutes.
Step 2
Add tomatoes and stock. Increase the heat to medium-high, and bring to the boil. Add chicken, then reduce the heat to medium. Simmer, uncovered, until chicken is just cooked through (about for 8 to 10 minutes).
Step 3
Add chickpeas and beans. Cook for 4 to 5 minutes or until beans are bright green and tender. Season with salt and pepper. Ladle into bowls. Serve with bread rolls.
Top tip! For an extra flavour boost, stir basil pesto (1 tablespoon) through soup before serving. Once cool the soup can be placed in an airtight container and frozen for up to 3 months.
