Roast Chicken Soup (for Colds!)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2 Chicken Thighs (though any chicken meat will do)Red Onion2-3 Garlic Cloves1 Leek3 Mushrooms2 stalks Celery1 large Carrot1 Tomato3 Leaves of Cabbage0.5 cup Dry Soup Bean Mix (pre-soaked, or a can of lentils/mixed beans)1 Canned TomatoesChicken StockGingerChili powderlemon juicesaltpepper (all to personal taste)
Rub Chicken thighs with garlic and place on tray with garlic and sliced onions underneath chicken. Roast for 30 mins.
While roasting, sweat leeks with a little oil and finely chop up rest of vegetables slowly adding to leeks. Add tin of chopped tomatoes, soup bean mix and any seasoning (i added ginger, and chilli as i had a cold) and some chicken/vegetable stock.
Remove chicken from oven, add onions and garlic to vegetable pot, and quickly blitz on hand processor to thickness (i left mine fairly chunky). when chicken is cool enough to handle, remove skin and add small strips of meet to pot and cook for another 40 mins, until the juices and the soup has developed and thickened.
Number of Servings: 4
Recipe submitted by SparkPeople user LIZZIEMCCOLLUM.
While roasting, sweat leeks with a little oil and finely chop up rest of vegetables slowly adding to leeks. Add tin of chopped tomatoes, soup bean mix and any seasoning (i added ginger, and chilli as i had a cold) and some chicken/vegetable stock.
Remove chicken from oven, add onions and garlic to vegetable pot, and quickly blitz on hand processor to thickness (i left mine fairly chunky). when chicken is cool enough to handle, remove skin and add small strips of meet to pot and cook for another 40 mins, until the juices and the soup has developed and thickened.
Number of Servings: 4
Recipe submitted by SparkPeople user LIZZIEMCCOLLUM.
Nutritional Info Amount Per Serving
- Calories: 142.0
- Total Fat: 2.8 g
- Cholesterol: 28.6 mg
- Sodium: 165.3 mg
- Total Carbs: 23.5 g
- Dietary Fiber: 9.9 g
- Protein: 12.9 g
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