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Chicken, carrot and ginger soup recipe

47 ratings

See method

Serves 4
20mins to prepare and 35mins to cook
205 calories / serving
Dairy-free

Ingredients

1tbsp sunflower oil
1 large onion, chopped
2 celery sticks, trimmed and thinly sliced
2 garlic cloves, crushed
5cm piece fresh root ginger, peeled and finely grated
1.2 litres good quality chicken stock
650g carrots, peeled and diced
2 ready to eat roast chicken breast fillets, skinned and diced
small handful fresh chopped flatleaf parsley

Each serving contains

Energy
865kj
205kcal 10%
Fat
5g 8%
Saturates
1g 6%
Sugars
14g 15%
Salt
3g 50%

of the reference intake
Carbohydrate 16.6g Protein 19.7g Fibre 6.3g

Method

Heat the oil in a large saucepan and saute the onion, and celery for 5-6 minutes stirring occasionally until softened but not coloured. Stir in the garlic and ginger and cook for 1-2 minutes. Pour over the chicken stock and add the carrots. Bring to the boil and simmer for 20 minutes until the carrots are very tender. Stir in the chicken and parsley and simmer for 5 minutes. Season to taste and serve with hot crusty bread.

Freezing and defrosting guidelines

Cook as instructed and allow to cool completely. Then transfer to an airtight, freezer-safe container, seal and freeze for up to 1-3 months. To serve, defrost thoroughly in the fridge overnight before reheating. To reheat and serve, place on medium heat, stirring occasionally until the dish is heated through.

Tip: If you like a smooth soup simply puree the carrot soup mixture without the chicken. Return to the pan and heat gently, Add the chicken and cook for 4-5 minutes until heated through. Serve with a drizzle of single cream and fresh chopped chives scattered over.

See more Soup recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.