Name: Quick Chicken and Vegetable Soup
Total time: 25 min
Yield: 4 servings
Cuisine: french
Ingredients: 300 g chicken breast, diced; 1 tbsp olive oil; 1 onion, chopped; 2 carrots, sliced; 1 leek, sliced; 1.2 L chicken stock; 300 g potatoes, diced small; 150 g frozen peas; 2 tbsp fresh parsley, chopped; to taste salt and pepper

Ingredients

4 servings

300 gchicken breast, diced
15 mlolive oil
1onion, chopped
2carrots, sliced
1leek, sliced
1.2 Lchicken stock
300 gpotatoes, diced small
150 gfrozen peas
30 mlfresh parsley, chopped
to tastesalt and pepper

Nutrition

Per serving · 4 servings total

290kcal

24gProtein

25gCarbs

8gFat

5gFibre

55 kcal / 100g

Allergens

Celery

Steps

1Heat the olive oil in a large pot over medium heat.
2Add the onion, carrots, and leek and cook for 3 minutes until softened.
3Add the diced chicken and cook for 2 minutes, stirring.
4Pour in the chicken stock and add the diced potatoes.
5Bring to a boil, then simmer for 15 minutes until the potatoes are tender.
6Stir in the frozen peas and cook for 2 more minutes.
7Season with salt and pepper to taste.
8Ladle into bowls and sprinkle with fresh parsley.