Country chicken soup

Author: Sarah Swain - Food writer, stylist and recipe creator

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Serves: 1

Time to make: 25 mins

Ingredients

More weights & measures

¼ onion, finely chopped
1 skinless, boneless chicken thigh, chopped
½ x 400g can chopped tomatoes
1 teaspoon chicken stock powder (dissolved in 2 cups boiling water)
¼ cup small pasta shapes such as risoni
1 tablespoon Herb mix
1 piece chunky whole grain bread
2 tablespoons grated parmesan cheese (optional)

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Instructions

1 Spray a non-stick pan with some oil. Add onion and cook until lightly golden.

2 Add chicken and cook until evenly browned.

3 Add tomatoes, stock, pasta and Herb mix. Bring to the boil.

4 Reduce heat and simmer for 10 minutes. Serve with crusty whole grain bread and parmesan (if using). Garnish with fresh basil.

Variations

Make it meat-free: Replace chicken with a 400g can of borlotti beans, and chicken stock with vege stock.

HFG tip

This soup keeps well so it can be made in large quantities and then once cooled completely, stored in a sealed container in the fridge.

Nutrition Info (per serve)

Calories 535cal

Kilojoules 2240kJ

Protein 33g

Total fat 17g

–Saturated fat 4g

Carbohydrates 60g

–Sugars 9g

Dietary fibre 6g

Sodium 340mg

Calcium 130mg

Iron 4mg

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.

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