RecipesLunch
Lunch
Chunky Chicken and Vegetable Soup
Chicken thigh poached in the stock, shredded and returned to a pot of carrot, leek, celery, potato and sweetcorn, finished with parsley.
- Serves
- 4
- Prep
- 15min
- Cook
- 40min
- Total
- 55min
Programs: Fat Loss, Muscle Gain, Lean Bulk and Recomp, Maintenance, Blood Sugar, Cholesterol
Per serving
- Calories
- 346kcal
- Protein
- 29.6g
- Carbs
- 35.2g
- Fat
- 9.8g
- Fibre
- 5.4g
Ingredients
For 4 servings · MetricUS
- 500gboneless, skinless chicken thighs
- 1½ litreschicken stock, from 2 stock cubes
- 2carrotspeeled, cut into thick chunks
- 2 stalkscelerythickly sliced
- 1leekhalved lengthways, sliced
- 1oniondiced
- 2 clovesgarliccrushed
- 400gpotatoespeeled, cut into chunky pieces
- 160gsweetcorntinned or frozen
- 1 tbspolive oil
- 1bay leaf
- 1 small bunchfresh parsleychopped
- salt and black pepperto taste
- 17½ ozboneless, skinless chicken thighs
- 6 cupschicken stock, from 2 stock cubes
- 2carrotspeeled, cut into thick chunks
- 2 stalkscelerythickly sliced
- 1leekhalved lengthways, sliced
- 1oniondiced
- 2 clovesgarliccrushed
- 14 ozpotatoespeeled, cut into chunky pieces
- 5½ ozsweetcorncanned or frozen
- 1 tbspolive oil
- 1bay leaf
- 1 small bunchfresh parsleychopped
- salt and black pepperto taste
Method
Build the base.
Warm the olive oil in a large pot over medium heat.
Add the onion, celery and leek and cook for 5 minutes, stirring, until they soften without colouring.
Add the garlic and cook for 1 minute, then pour in the stock and add the bay leaf. Bring to a simmer.
Poach the chicken.
Lower the chicken thighs into the pot whole.
Simmer gently for 15 minutes, until the chicken is cooked through.
Cook the vegetables.
Lift the chicken out onto a board.
While it cools enough to handle, add the carrots and potatoes to the pot and simmer for 12 to 15 minutes, until the potato is tender when pierced with a knife.
Finish.
Shred the chicken into large chunks using two forks.
Return it to the pot along with the sweetcorn and simmer for a further 5 minutes to heat through.
Season.
Remove the bay leaf.
Season with salt and black pepper, stir through the chopped parsley, and taste before adjusting.
Serve.
Ladle into bowls, keeping the chunks intact rather than blending anything down.
Serve a quarter of the pot per person.