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Chunky Chicken Soup

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A hearty and Chunky Chicken Soup with chicken, garlic, carrots, fresh courgettes, and corn on the cob. Absolute outstanding and super delicious


  • 2 Chicken breast fillets left whole
  • 3 tbsp olive oil
  • 1 med onion diced
  • 2 tsp minced garlic
  • 1/2 red pepper diced
  • 3 med carrots diced
  • 3 courgettes diced
  • 2 corn on cob kernels were removed with a sharp knife
  • 6 cups of chicken stock ( Ina Paarman stock granules dissolved in 6 cups boiling
  • water )
  • 2 tbsp tomato puree
  • 1 x 420 g can diced tomatoes
  • 1 x 420 g red kidney beans, drained and washed
  • 1 x 420 g cannellini beans, drained and washed


  1. Seasoning: salt to taste, white pepper, 1/2 tsp cayenne pepper, 1 tbsp ground cumin,
    2 tsp smoked paprika, 1 1/2 tsp origanum, 1 tsp sugar
  2. For garnish: chopped parsley, a dollop of sour cream (optional)
  3. In a large saucepan add olive oil and saute onion, garlic, red pepper, carrots, corn kernels, and courgettes for 5 minutes, add chicken stock, beans, tomatoes, and tomato puree.
    Add seasoning and bring to a boil.
  4. Once boiling you can add 2 whole chicken fillets and simmer the soup for 20 to 25 mins.
    Remove fillets and pull them apart with a fork.
  5. Add back to the pot. Taste for seasoning.
  6. Serve with parsley and a dollop of sour cream

Prepared, tried, and tested by Gail Haselsteiner

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