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.
Ingredients
Scale
Soup
- 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
Seasoning
- 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
Garnish
- Chopped parsley
- Dollop of sour cream (optional)
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.
Notes
Created, prepared, tried, and tested by Gail
