Hearty Chicken & Vegie Soup
Wintery days call for warming soups and this one hits the spot.
Total Time35 minutes mins
Course: Main Course, Soup
Keyword: Chicken
Servings: 8 bariatric serves
Calories: 176kcal
- 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
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
- 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
Recipe adapted from New Idea Food and Minimalist Baker
Calories: 176kcal | Carbohydrates: 19g | Protein: 19g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 36mg | Sodium: 242mg | Potassium: 612mg | Fiber: 5g | Sugar: 3g | Vitamin A: 3007IU | Vitamin C: 15mg | Calcium: 74mg | Iron: 2mg