Vegetable & Chicken Big Soup (Gluten free)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 5
- 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
View full nutritional breakdown of Vegetable & Chicken Big Soup (Gluten free) calories by ingredient
Introduction
Hearty & warming soup, full of chunky vegetables and chicken. Hearty & warming soup, full of chunky vegetables and chicken.Number of Servings: 5
Ingredients
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50 grams each of onion, parsnip, frozen sweetcorn and green beans, chopped.
100 grams each of mushrooms, celery and carrot, chopped.
1 clove garlic, diced
150 grams potato, chopped
150 grams cooked chicken
1 tbsp Olive Oil
1 x 420 gram tin Asda Baked Beans
2 tbsp Sainsburys Tomato Puree (30 grams)
2 tspn Marigold Swiss Vegetable Bouillon powder
1 tbsp Cornflour
1 tspn dried thyme
1 tsp dried sage
1 dried bayleaf
Optional: 50 grams (20z) Gluten Free Fusilli Pasta
Directions
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.