Grated Vegetable and Chicken Soup

Grated Vegetable and Chicken Soup

Blood Sugar: 1Servings: 4Preparation Time: 55minMeal Category: Lunch
Micronutrients:Vitamin ACalciumFolate

Macronutrients per 100g

Energy
27kcal
Sugar
1g
Fat
1g
Fiber
1g
Sat fat
0g
Protein
3g
Carbs
3g
Sodium
33mg

Ingredients

200g / 7.05oz Skinless chicken breast fillet, 2 peeled Carrots, 1 peeled Turnip, 2 Celery stalks, 1 Zucchini, 150g / 5.29oz peeled Butternut pumpkin, 1 Brown onion, 2000ml / 67.63fl oz Salt-reduced chicken stock, 1/3 cup chopped Flat-leaf parsley leaves

Preparation

1. Put 200g / 7.05oz Skinless chicken breast fillet in a small saucepan and add enough water to cover the chicken. Bring to the boil over medium heat, then reduce the heat and simmer for 10 minutes. Remove from heat and leave the chicken to cool in the liquid while you prepare the vegetables. 2. Grate 2 peeled Carrots, 1 peeled Turnip, 2 Celery stalks, 1 Zucchini, 150g / 5.29oz peeled Butternut pumpkin, and 1 Brown onion. Transfer the grated vegetables to a large saucepan. 3. Shred the chicken and add it to the saucepan with the vegetables, then pour in 2000ml / 67.63fl oz Salt-reduced chicken stock. Bring to the boil, reduce the heat to a simmer, and cook for 25–30 minutes or until the vegetables are soft and sweet. 4. Add 1/3 cup chopped Flat-leaf parsley leaves and a good grinding of black pepper. Taste the soup and only add a little salt if necessary.

Micronutrients % of RDI

Iron
0% of RDI
Magnesium
7% of RDI
Vitamin C
4% of RDI
Omega 3
1% of RDI
Vitamin A
82% of RDI
Calcium
16% of RDI
Folate
13% of RDI

Good to know

Stir some baby spinach leaves through the soup just before serving so that they wilt slightly. Add any other vegetables you have in the fridge.

How to Prepare

1. Put 200g / 7.05oz Skinless chicken breast fillet in a small saucepan and add enough water to cover the chicken. Bring to the boil over medium heat, then reduce the heat and simmer for 10 minutes. Remove from heat and leave the chicken to cool in the liquid while you prepare the vegetables. 2. Grate 2 peeled Carrots, 1 peeled Turnip, 2 Celery stalks, 1 Zucchini, 150g / 5.29oz peeled Butternut pumpkin, and 1 Brown onion. Transfer the grated vegetables to a large saucepan. 3. Shred the chicken and add it to the saucepan with the vegetables, then pour in 2000ml / 67.63fl oz Salt-reduced chicken stock. Bring to the boil, reduce the heat to a simmer, and cook for 25–30 minutes or until the vegetables are soft and sweet. 4. Add 1/3 cup chopped Flat-leaf parsley leaves and a good grinding of black pepper. Taste the soup and only add a little salt if necessary.

Good to Know

Stir some baby spinach leaves through the soup just before serving so that they wilt slightly. Add any other vegetables you have in the fridge.

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