Thick chicken & vegetable soup Recipe

Name: Thick chicken & vegetable soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large chicken breast fillet (or left over chicken); 1 large onion; 6 carrots; 6 savoy cabbage leaves; 4 celery stalks; 2 chicken stock cubes; 125 grams red lentils; 250 grams green split peas; 250 grams yellow split peas; 2 pints water; 2 tbsp oil

Servings: persons

1 large chicken breast fillet (or left over chicken)
1 large onion
6 carrots
6 savoy cabbage leaves
4 celery stalks
2 chicken stock cubes
125 grams red lentils
250 grams green split peas
250 grams yellow split peas
2 pints water
2 tbsp oil

1
You must soak your yellow and green split peas for 24hours before you make your soup.
2
Slice chicken into strips.
3
Brown in pan using a oil of your choice.
4
Once chicken is done add half your onion and fry for a few mins.
5
Add water.
6
Add the rest of your ingredients.
7
Bring to the boil.
8
Then simmer for 30 mins, blend and serve.

336

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 large chicken breast fillet (or left over chicken), 1 large onion, 6 carrots, 6 savoy cabbage leaves, and more.

Yes, Thick chicken & vegetable soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Thick chicken & vegetable soup

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