Vegetable and chicken soup recipe

  • Serves 4
  • 25 mins to prepare and 30 mins to cook
  • 376 calories / serving
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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.

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For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home and view the full Food safety at home video.

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  • 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
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  • Energy 1580kj 376kcal 19%
  • Fat 10g 14%
  • Saturates 2g 10%
  • Sugars 4.9g 5%
  • Salt 4g 67%

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

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