Name: Chunky Chicken Soup
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Ingredients: 2 chicken breast fillets (leave whole); 3 tbsp olive oil; 1 medium onion, diced; 2 tsp minced garlic; 1/2 red pepper, diced; 3 medium carrots, diced; 3 courgettes, diced; Kernels from 2 corn cobs (use a sharp knife to remove); 6 cups chicken stock (Ina Paarman stock granules – or any other you prefer – dissolved in boiling water); 2 tbsp tomato purée; 1 x 420 g can of diced tomatoes; 1 x 420 g can red kidney beans, drained and washed; 1 x 420 g can cannellini beans, aka white kidney beans, drained and washed; Salt to taste; White pepper to taste; 1/2 tsp cayenne pepper; 1 tbsp ground cumin; 2 tsp smoked paprika; 1 1/2 tsp dried Origanum/oregano; 1 tsp sugar; Chopped parsley; Dollop of sour cream (optional)

Description

A wholesome, protein-rich soup perfect for cozy nights. Chunky Chicken Soup is loaded with vegetables and protein. Quick to make and satisfying, it’s the ultimate weeknight comfort meal.

Instructions

Heat 3 tbsp olive oil in a large saucepan over medium heat.
Toss in 1 medium diced onion, 2 tsp minced garlic, 1/2 diced red pepper, 3 diced carrots, corn kernels from 2 cobs, and 3 diced courgettes.
Sauté for about 5 minutes until veggies soften slightly.
Stir in 6 cups chicken stock, 1 x 420 g can diced tomatoes, 2 tbsp tomato purée, 1 x 420 g can red kidney beans, and 1 x 420 g can cannellini beans.
Sprinkle in salt, white pepper, 1/2 tsp cayenne, 1 tbsp ground cumin, 2 tsp smoked paprika, 1 1/2 tsp dried Origanum, and 1 tsp sugar. Stir well and bring to a boil.
Once boiling, gently place 2 whole chicken breast fillets into the pot.
Reduce the heat and simmer for 20–25 minutes until the chicken is cooked through.
Remove chicken, shred with a fork, then toss back into the soup.
Taste and adjust seasoning if needed.
Serve hot with chopped parsley and a dollop of sour cream if you like.

Chunky Chicken Soup