Hearty Chicken & Vegetable Soup

Name: Hearty Chicken & Vegetable Soup
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Cuisine: European
Ingredients: 2 medium onion; 3 medium carrots; 1 large leek; 2 raw chicken breast; 500g potatoes; 75g pearl barley; 1 tbsp olive oil; 1 tbsp garlic granules; 1 tsp onion powder; 1.5 liter chicken or vegetable stock; 1 tsp dried oregano; 1 tsp dried sage; 1 tsp dried parsley; 1 tsp dried thyme; 1 tbsp salt; 1 tbsp ground black pepper; 2 tbsp Worcestershire sauce; 1 tbsp liquid hickory smoke; 2 cloves of fresh Garlic; Bisto chicken gravy granules

12 steps

Prep:10minCook:1h

A very simple to make, hearty soupy stew, that is warming and rich, and full of delicious full flavours. Feel free to add other stew/soup veggies to this soup! Swede and turnip work great. You can also add more chicken if you prefer, doubling the amount makes for a more stew like dish, rather than a soup. (Notes: for my stock I used 4 chicken Oxo cubes dissolved in 1.5l water.) Additional ingredients could include (only if needed) chicken flavour bisto gravy granules- add at the very end of the cooking time to thicken the soup if desired- but it shouldn’t need them at all. This dish can be frozen, and reheated easily on the stove.

Updated at: Thu, 17 Aug 2023 01:10:24 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories294.2 kcal (15%)

Total Fat9.9 g (14%)

Carbs31.8 g (12%)

Sugars6.9 g (8%)

Protein19.4 g (39%)

Sodium1335.8 mg (67%)

Fiber4.2 g (15%)

% Daily Values based on a 2,000 calorie diet

Instructions

Step 1

1: Cut onions, carrots, & leeks, into small/medium sized pieces

Knife

Cutting Board

onion2

carrots3

leek1

Step 2

2: Cut your chicken breast into bite size chunks or strips, and season with salt and pepper

Knife

Cutting Board

raw chicken breast2

Step 3

3: Peel your potatoes and cut into quarters/eighths. Store potatoes in cold water until ready to use.

Peeler

Knife

Cutting Board

potatoes500g

Step 4

4: Heat olive oil in a large pan, or stovetop pressure cooker and sauté onions, minced garlic and chicken breast until golden in colour. Feel free to deglaze the pan if you need to, with a splash of the stock.

Pot

Wooden Spoon

CooktopHeat

onion2

raw chicken breast2

salt1 Tbsp

ground black pepper1 Tbsp

fresh garlic2 cloves

Step 5

5: Once chicken is browned, add carrots and leeks into the pan.

Pot

CooktopHeat

carrots3

leek1

Step 6

6: Add Worcester sauce and liquid hickory smoke to the pan.

Pot

worcestershire sauce2 Tbsp

liquid hickory smoke1 Tbsp

Step 7

7: Add your 1.5 liter of chicken/vegetable stock to the pan.

Pot

Step 8

8: Once simmering, add garlic powder, onion powder, oregano, parsley, thyme, and sage.

garlic granules1 Tbsp

onion powder1 tsp

dried oregano1 tsp

dried sage1 tsp

dried parsley1 tsp

dried thyme1 tsp

Step 9

Taste the broth, and if needed, add more salt and black pepper.

salt1 Tbsp

ground black pepper1 Tbsp

Step 10

9: Add pearl barley and potatoes to the pan.

potatoes500g

pearl barley75g

Step 11

10: Cook on a low heat for 1 hour until the barley is plump and the potatoes are soft. Use a potato masher to break up the potatoes and shred the chicken pieces to thicken the soup.

Potato Masher

Step 12

Alternatively if using a stovetop pressure cooker: Put the lid on your pressure cooker and cook on low for 20 mins. Release pressure, remove lid and continue to cook on low for 30 mins, or until potatoes are soft. Use a potato masher to break up the potatoes and shred the chicken pieces to thicken the soup.

Potato Masher