Quick chicken and vegetable soup with gremolata

High protein, vege packed chicken soup with tasty gremolata. Ready in just 20 minutes.

Serves: 4

Time to make: 20 mins

Ingredients

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1 tablespoon olive oil
1 leek, chopped
6 cups chopped soup vegetables (such as leek, celery, potato, carrot, pumpkin and cauliflower)
2 cups reduced-salt chicken stock
2 cups shredded cooked chicken
4 small slices rye bread, toasted, to serve
Gremolata
¼ cup chopped fresh flat-leaf parsley
2 tablespoons lemon juice
1 teaspoon fresh thyme leaves
1 garlic clove, crushed
3 tablespoons grated parmesan

Instructions

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1 In a large pan heat olive oil over medium-high. Add chopped leek and sauté for 2–3 minutes, or until just soft. Add vegetables and cook, stirring, for 1–2 minutes.

2 Add stock and 3½ cups water and bring to the boil. Cover and reduce the heat, simmering for 10 minutes. Add chicken and stir to heat through. Season with cracked black pepper.

3 Meanwhile, in a small bowl combine all gremolata ingredients. Season and mix well.

4 Divide soup among bowls. Top with gremolata and serve with rye toast.

Variations

Make it gluten free: Serve with gluten-free bread and check stock is gluten free.

Make it vegan: Use Sunfed Chicken Free Chicken and use Massel Chicken Style Stock.

HFG tip

NOTE: If you have a nut allergy and are using packaged goods in recipes, please check the allergen warning on the packet regarding nuts.

Nutrition Info (per serve)

Calories 348 cal

Kilojoules 1460 kJ

Protein 31 g

Total fat 8 g

Saturated fat 2 g

Carbohydrates 35 g

Sugar 12 g

Dietary fibre 8 g

Sodium 780 mg

Calcium 170 mg

Iron 2.5 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.