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Vegetable and chicken soup recipe

25 ratings

This is a fantastic chicken soup for a cold winter's day. Packed full of veggies, chickpeas add depth, while cayenne pepper and paprika add a sweet heat. Using vermicelli noodles in the soup makes it even heartier. See method

Serves 4
25 mins to prepare and 30 mins to cook
376 calories / serving
Dairy-free

Ingredients

50ml olive oil
2 skinless chicken breasts, cut into 2cm cubes
1 large courgettes, diced
2 medium carrots, peeled and chopped
2 large potatoes, peeled and diced
1 leek, split in half, finely sliced and washed
200g canned chickpeas, drained
1tbsp parsley, roughly chopped
1.5l light chicken stock
1 pinch ground cinnamon
½tsp cayenne pepper
1tsp paprika
100g vermicelli
juice of ½ lemon
salt
pepper
sprig of coriander leaves

If you don't have any leeks, try using spring or white onions instead

Each serving contains

Energy
1580kj
376kcal 19%
Fat
10g 14%
Saturates
2g 10%
Sugars
5g 5%
Salt
4g 67%

of the reference intake
Carbohydrate 48.1g Protein 24.2g Fibre 7.6g

Method

Heat the olive oil in a large casserole dish over a medium heat. Sweat the leek with a little seasoning for 6-7 minutes, stirring occasionally, until soft and turning translucent.
Add the carrot, potato and chickpeas, stirring well. Stir in the cayenne pepper, paprika, and cinnamon. Pour in the stock and bring to the boil.
Reduce the heat to a simmer and cook for 10 minutes. Add the chicken, courgette and vermicelli at this point and simmer for a further 10 minutes until the chicken is cooked through with no pink showing and the vermicelli is tender.
Stir in the chopped parsley, then adjust the seasoning to taste using lemon juice, salt and pepper. Spoon into to a serving bowl and garnish with a sprig of coriander on the side.

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.