Chicken Soup without Noodles
This no noodle chicken soup combines hearty shredded chicken, veggies, potatoes and herbs for a delicious lunch or light dinner!
Servings: 3 servings
Calories: 380kcal
Equipment
- Soup pot or Dutch oven
Ingredients
- 1 tablespoon olive oil
- 1 medium leek tougher dark green leaves removed, halved lengthways, then finely diced into half moons.
- 1 medium carrot peeled, diced
- 1 large potato peeled, diced
- 1 garlic clove minced
- ½ teaspoon rosemary finely diced
- ½ teaspoon dried thyme
- 1 bay leaf
- 2 boneless skinless chicken breasts
- 4.5 cups chicken or vegetable stock
- pinch salt
- pinch black pepper optional
Instructions
- Drizzle olive oil in your soup pot or Dutch oven. Bring to a low to medium heat and cook the diced leeks for 4-5 minutes, until softened.
- Add the diced carrot, diced potato, garlic, rosemary, thyme and bay leaf to the pot and cook for 4-5 minutes, stirring so the potato doesn't stick.
- Use tongs to add the chicken breasts to the pot and pour in the stock. Press down on the chicken so it is covered in stock. Bring to a boil, then reduce the heat to low. Place the lid on the pot, slightly ajar, and cook for 30 minutes.
- Remove the chicken breasts from the pot and shred with two forks. Add back to the pot and stir through. Take out the bay leaf. Season with salt and black pepper, if using. Ladle into your bowls to serve.
Notes
- Dice the potato and veggies into small pieces, of a similar size.
- Use the white and light green parts of the leek, not the tough darker leaves.
- If swapping chicken breast for chicken thighs, you may need a slightly longer cook time.
- If you like a very 'brothy' soup, then add more stock.
- Nutritional informational is auto-generated and should be understood to be an estimate.
All the ingredients score 0 on the SIGHI list, with the exception of:
- leek, which scores 1 with a ? as a liberator and has a note, 'In small amounts, usually well tolerated'.
- garlic, which scores 1.
- stock will depend upon ingredients used and preparation method. Homemade stock cooked quickly would likely be better tolerated.
- black pepper, which scores 2.
Nutrition
Calories: 380kcal | Carbohydrates: 41g | Protein: 28g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 59mg | Sodium: 630mg | Potassium: 1299mg | Fiber: 4g | Sugar: 9g | Vitamin A: 3936IU | Vitamin C: 31mg | Calcium: 59mg | Iron: 3mg
