Vegetable & Chicken Big Soup (Gluten free)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
50 grams each of onion, parsnip, frozen sweetcorn and green beans, chopped.100 grams each of mushrooms, celery and carrot, chopped.1 clove garlic, diced150 grams potato, chopped150 grams cooked chicken1 tbsp Olive Oil1 x 420 gram tin Asda Baked Beans2 tbsp Sainsburys Tomato Puree (30 grams)2 tspn Marigold Swiss Vegetable Bouillon powder1 tbsp Cornflour1 tspn dried thyme1 tsp dried sage1 dried bayleafOptional: 50 grams (20z) Gluten Free Fusilli Pasta
1. Peel and dice onion and garlic. Wash, peel and chop all vegetables into chunks.
2. Heat olive oil in a large pan. Add all chopped veg, and frozen sweetcorn, turn down heat and allow to sweat gently for 5 mins.
3. Add chopped , cooked chicken, vegetable bouillon, herbs and tomato puree to pan with 1 litre (about 2 pints) of water. Bring to boil, then simmer for about 20 mins until vegetables are tender but not soft.
4. In a jug, mix cornflour with a little cold water. Add several ladles of the soup to the cornflour, stirring to mix until it thickens, then tip thickened soup back into pan and stir well, until it is well mixed.
5. Add the baked beans and cook for a few more minutes.
Serve as a chunky soup, (or liquidise if a smoother soup is prefered, removing bay leaf first!)
50 grams/2 oz Gluten Free Fusilli Pasta (dry weight) can be added with the liquid before the soup is simmered, to make a more substantial meal (will add about 200 cal to whole recipe)
Recipe makes about 2 litres of soup, 5x 400ml serving.
194 cal per serving without pasta / about 236 cal with pasta, but check with the variety you use.
Serving Size: Makes approx 2 litres of soup, 5x400ml serving
Number of Servings: 5
Recipe submitted by SparkPeople user MRS-BLOBBY.
2. Heat olive oil in a large pan. Add all chopped veg, and frozen sweetcorn, turn down heat and allow to sweat gently for 5 mins.
3. Add chopped , cooked chicken, vegetable bouillon, herbs and tomato puree to pan with 1 litre (about 2 pints) of water. Bring to boil, then simmer for about 20 mins until vegetables are tender but not soft.
4. In a jug, mix cornflour with a little cold water. Add several ladles of the soup to the cornflour, stirring to mix until it thickens, then tip thickened soup back into pan and stir well, until it is well mixed.
5. Add the baked beans and cook for a few more minutes.
Serve as a chunky soup, (or liquidise if a smoother soup is prefered, removing bay leaf first!)
50 grams/2 oz Gluten Free Fusilli Pasta (dry weight) can be added with the liquid before the soup is simmered, to make a more substantial meal (will add about 200 cal to whole recipe)
Recipe makes about 2 litres of soup, 5x 400ml serving.
194 cal per serving without pasta / about 236 cal with pasta, but check with the variety you use.
Serving Size: Makes approx 2 litres of soup, 5x400ml serving
Number of Servings: 5
Recipe submitted by SparkPeople user MRS-BLOBBY.
Nutritional Info Amount Per Serving
- Calories: 193.3
- Total Fat: 4.2 g
- Cholesterol: 0.0 mg
- Sodium: 454.4 mg
- Total Carbs: 29.9 g
- Dietary Fiber: 6.4 g
- Protein: 11.7 g
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