Indulge in the comforting warmth of this chicken and vegetable soup. A hearty blend of tender chicken, vibrant vegetables, and bulked out with borlotti beans, this savoury broth offers a nutritious twist on a classic favourite. Topped with crispy parmesan croutons, each spoonful delivers a satisfying crunch alongside a burst of cheesy goodness. These quantities serve two people but can easily be scaled up to serve a crowd.
Ingredients
Method
Preheat oven to 180°C (fan-forced). Line a baking tray with baking paper.
Heat 1 tsp oil in a medium non-stick frying pan over medium heat. Add the chicken and cook for 2-3 minutes each side or until well browned. Transfer to a plate.
Add the stock and water to the pan and bring to the boil over medium heat. Return the chicken to the pan and cook for 5 minutes. Turn off the heat and cover with the lid. Set aside for 30 minutes.
Put the bread cubes on the lined tray. Drizzle with the remaining oil, then scatter over the parmesan. Bake for 6 minutes or until crunchy and golden. Transfer to a plate and set aside.
Diagonally slice the chicken and place on a plate. Cover with foil to keep warm. Return the stock to the boil and add spinach, asparagus and peas. Cook for 1 minute then add the beans. Heat over medium heat until warmed through.
Divide the soup between serving bowls. Top with the chicken and parmesan croutons.
Asparagus is typically a spring vegetable so if it is out of season where you are, substitute green beans. Nutritional info will vary.
PER SERVE 2170kJ (519Cal), protein 47g, total fat 23g (sat. fat 7g), carbs 30g, fibre 9g, sodium 681mg • Carb exchanges 2 • GI estimate low • Gluten-free option
Nutritional Info
