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–+ servings

Chicken Vegetable Soup

My mum would make this AMAZING chicken soup for us as kids. It took a while but the result was soooo good and was perfect for a cold, wintery evening. I decided to take this recipe and revamp it a touch to make it a bit quicker to make and also I removed some of the more high energy carbohydrates that were in there too. The result is a healthy and very nutritious soup that will satisfy!
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Prep Time 30 minutes
Total Time 30 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 1 kg Chicken Breast sliced into strips
  • 3 small Brown Onion sliced thinly
  • .5 medium Cauliflower food processed into rice sized pieces
  • .5 medium Broccoli food processed into rice sized pieces
  • 1 tbsp Cumin Seeds
  • 1 tbsp Basil
  • 1 tbsp Chopped / crushed Garlic Minced Garlic works as well
  • 2 small Sweet Potato boiled and then made into a mash
  • 1.5 tbsp Chicken Stock
  • 2 tbsp Rock Salt Add more to taste
  • 1 sprig Spring Onion sliced thinly
  • 20 ml Milk For the mash potato
  • 2 tbsp Low Fat Greek Yoghurt

Method
 

  1. Heat your pot and add in a few splashes of Extra Virgin Olive Oil.
  2. While heating the pot, cut your chicken breast into strips and add to the pot.
  3. When the chicken has gone white, add your rock salt, chicken stock, cumin seed, onion and garlic. Stir through occasionally.
  4. Put your broccoli and Cauliflower through the food processor to make small rice sized pieces.
  5. Peel and then chop up your sweet potato into small pieces and then put to boil in a separate pot.
  6. Add Broccoli and Cauliflower rice to the main pot and stir in additional 600ml of water. Allow to simmer and stir occasionally.
  7. Take Sweet Potato off the boil when pieces are soft (use a knife to cut through) and then let them drain in a colander.
  8. Add Sweet Potato back into the pot and add a dash of milk to the pot and begin mashing it up.
  9. Check the soup and add additional salt to taste.
  10. Serve in a bowl and put a dollop of yoghurt and Sweet Potato on top. Add thinly sliced Spring Onion as garnishing.
  11. Enjoy!
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