Classic Chicken Soup

Name: Classic Chicken Soup
Cuisine: Mediterranean
Ingredients: Butter - 20 g; Carrot, cubed - 1; Cloves garlic, crushed - 2; Leek, sliced thinly - 1; Sticks of celery, sliced - 2; Medium potato, peeled and cubed - 1; Chicken stock - 1 L; Skin-on chicken breast, skin removed and chicken breast halved - 300 g; Chopped fresh thyme - 1 Tbsp; Freshly ground pepper, to taste; Chopped parsley, to serve (optional) - 1/4 cup; Bread, ripped into pieces - 1 cup; Olive oil - 1 Tbsp; Grated Parmesan or other cheese - 1/2 cup

6 steps

Updated at: Sun, 13 Oct 2024 05:54:55 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories384.3 kcal (19%)

Total Fat19 g (27%)

Carbs28.2 g (11%)

Sugars6.6 g (7%)

Protein24.4 g (49%)

Sodium611.7 mg (31%)

Fiber2.6 g (9%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

Soup

20gButter

2 Clovesgarlic

2 Stickscelery

Medium, peeled and cubed

1 LChicken stock

300gchicken breast

Skin-on, skin removed and chicken breast halved

1 Tbspfresh thyme

Chopped

freshly ground pepper

to taste

¼ cupparsley

Chopped, to serve, optional

Croutons

1 cupBread

ripped into pieces

1 TbspOlive oil

½ cupParmesan

Grated, or other cheese

Instructions

Step 1

In a large pot, melt the butter. Add the carrot, garlic, leek, celery and potato stirring to coat. Cover and allow to cook for 10 minutes.

Step 2

Pour in the stock bringing it to a simmer. Add the chicken pieces, cooking everything together for 15 minutes until the chicken is cooked through.

Step 3

Remove chicken pieces from the soup and shred. Return shredded chicken to the pot and season the soup with pepper.

Step 4

Preheat the oven to 170°C (150°C fan-forced).

Step 5

For the croutons, place the bread onto an oven tray. Drizzle with oil and toss to combine. Bake for 5 minutes, then sprinkle over the cheese and bake for a further 5 minutes to melt the cheese.

Step 6

Serve the soup hot with a sprinkle of parsley and croutons.