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Chicken and Vegetable Soup

Serves 4

chicken and vegetable soup.PNG


10g organic butter

1 medium sized white onion, finely chopped

3 medium sized carrots, sliced

2 large sticks celery, finely chopped

800g fresh chicken breast, diced

2 garlic cloves, crushed

1 tsp paprika

1 tsp ground cumin

½ tsp Himalayan pink salt

1 tsp dried thyme

1 x 400g can chopped tomatoes

1 medium salad tomato, diced

15g tomato puree

1 pint chicken stock (made with 1 organic stock cube)

1 red bell pepper, sliced

200g mixed beans, drained


  • Heat the butter in a large pan. Add the onion and cook gently until softened.

  • Add the carrot and celery and cook for 5 minutes, stirring regularly.

  • Add the chicken, garlic, spices, salt and thyme. Cook stirring for 10 minutes.

  • Add the tomatoes, puree, stock and red pepper. Bring to a simmer and cook uncovered for 50 minutes.

  • Add the mixed beans and cook for a further 5 minutes.

  • Once cooled, this can be kept in the fridge for up to 4 days or frozen on the same day.

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