Chicken soup with crunchy croutons
- 1½ tablespoons extra-virgin olive oil
- 450g chicken thigh fillets, fat trimmed, diced
- 1 large onion, finely chopped
- 2 large carrots, diced
- 3 cloves garlic, crushed
- 2 teaspoons gluten-free harissa paste
- 2 large tomatoes, diced
- 3 cups gluten-free, salt-reduced chicken stock
- ¹⁄³ cup quinoa, rinsed, drained
- 400g frozen green vegetable mix
- 4 slices gluten-free bread, cut into cubes
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1 Preheat oven to 180°C. Line a large baking tray with baking paper. Heat 2 teaspoons oil in a large saucepan over high heat. Add chicken and cook, stirring, for 2–3 minutes or until browned. Reduce heat to medium. Add onion and carrot to pan and cook, stirring, for 5 minutes or until softened.
2 Add half the crushed garlic and half the harissa and cook, stirring, for 1 minute or until fragrant. Add tomato and cook for 2 minutes. Add stock, quinoa and 1 cup water. Bring to the boil, then reduce heat to low and simmer, partially covered, for 20 minutes or until quinoa is tender. Add vegetable mix and simmer for 5 minutes or until vegetables are tender.
3 Meanwhile, place remaining oil, garlic and harissa in a large bowl, mixing to combine. Add bread cubes, tossing to combine. Spread croutons onto prepared tray, then bake for 8 minutes or until golden. Divide soup among serving bowls, then serve topped with garlic croutons.
Nutrition Info (per serve)
Total fat 16.4g
–Saturated fat 3.2g
Dietary fibre 12.3g
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
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