Chicken & Vegetable soup

Homemade vegetable stock is a perfect base in soups and sauces. To make it: Throw any vege­tables you like into a large pot and add water to cover them by a couple of inches. Add a bay leaf and a sprig of thyme; simmer for an hour, then strain. Stock can be frozen for up to a year.

Best Health magazine, March/April 2014; Image: Jodi Pudge

 

Chicken & Vegetable soup
Chicken & Vegetable soup
Servings
4servings
Servings
4servings
Ingredients
Servings: servings
Units:
Ingredients
Servings: servings
Units:
Instructions
  1. To a medium-sized heavy-bottomed pot, add stock, carrots, celery, onion, red pepper, thyme and bay leaf; simmer for 15 minutes until vegetables are soft.
  2. Add corn, peas and chicken, and cook five minutes more until hot.
  3. Remove bay leaf and thyme. Season to taste. Serve with toasted baguette slices if desired.
Recipe Notes

Per serving: 260 cal­ories, 13 g protein, 11 g fat (2 g saturated fat), 28 g carbohydrates, 5 g fibre, 28 mg cholesterol, 342 mg sodium.