Hearty Chicken & Vegie Soup
Wintery days call for warming soups and this one hits the spot.
Servings: 8 bariatric serves
Calories: 176kcal
Ingredients
- 2 tsp olive oil
- 1 brown onion, finely chopped
- 2 cloves garlic, crushed
- 2 carrots peeled & finely chopped
- 3 stalks celery, finely chopped
- 1 large potato washed & finely chopped
- 2 large chicken breast fillets, trimmed
- 200 g green beans, finely chopped
- 400 g can cannelini beans
- 1 L salt reduced chicken stock
- 500 ml water
- cracked black pepper to taste
- ¼ cup fresh parsley chopped
Instructions
- Heat oil in a large stockpot over a medium heat. Add onion and garlic. Cook, stirring occasionally, until soft. Add carrots, celery and potato. Cook, stirring occasionally, for about 5 minutes, or until soft.
- Add chicken, green beans, stock and water. Season with pepper. Bring to boil. Simmer, uncovered, for 15 minutes, or until chicken is cooked and vegetables are tender.
- Remove chicken. Cool slightly. Shred and return to soup. Stir in cannellini beans and parsley.
- Ladle soup into bowls to serve
Notes
- This recipe will freeze well - freeze in 1 cup portions
- If you're feeding others, 2 bariatric serves are equal to one regular, non-sleeved serve. Use the slider above to adjust the serving sizes you need.
- Make this suitable for the post op puree phase by blending . You may need to add a little more liquid to do this.
- Increase the protein further by stirring through a clear, tasteless protein powder before serving
