Spring chicken soup

Author: Niki Bezzant - Founding Editor

Photographer: Melanie Jenkins

Serves: 4

Time to make: 20 mins

Ingredients

More weights & measures

¾ cup salt-reduced chicken stock
1 tablespoon miso paste
250g chicken breast, thinly sliced
2cm piece fresh ginger, sliced in 3 pieces
1 cup green beans, trimmed, or 1 bunch asparagus sliced
½ cup frozen peas, thawed
½ cup frozen corn, thawed
1 courgettezucchiniX, thinly sliced
1 can cannellini or butter beans, drained and rinsed
2 slices sourdough bread, to serve

Instructions

Stay Awake

1 Combine chicken stock, miso paste and 1 1/2 cups water in a large pot. Bring to a boil. Reduce heat to simmer.

2 Add chicken breast and ginger and cook for 1 minute. Add vegetables and bring back to a boil. Simmer for 3-4 minutes, or until chicken is cooked through and vegetables are tender. Remove ginger pieces from soup.

3 Season with pepper and garnish with parsley or basil, if desired. Serve with sourdough bread on the side.

Variations

Make it gluten free: Use gluten-free sourdough and stock, and check miso is gluten free.
If you don’t have miso, use salt-reduced chicken stock powder or gel, but halve the quantity.

HFG tip

Miso is a Japanese fermented paste made from soy beans, barley or rice. It has an intense, savoury flavour. Use miso as a soup on its own, mixed with hot water. It can also be used, as it is in this recipe, in place of stock or as a flavour enhancer. Miso is high in sodium, so a little goes a long way.

Nutrition Info (per serve)

Calories 398 cal

Kilojoules 1670 kJ

Protein 44 g

Total fat 5 g

Saturated fat 1 g

Carbohydrates 45 g

Sugar 6 g

Dietary fibre 11 g

Sodium 740 mg

Calcium 100 mg

Iron 3.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.