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Photo of Hearty chicken and root vegetable soup by WW

Hearty chicken and root vegetable soup

5
Points®
Total Time
45 min
Prep
15 min
Cook
30 min
Serves
4
Difficulty
Moderate
Regarded as a ‘cure-all’ chicken soup is given an extra edge when paired with classic root vegetables and proves a flavoursome, fuller-for-longer combination

Ingredients

Olive oil

2 tsp

Leek

1 whole, trimmed, thinly sliced

Parsnip

120 g, peeled, cut into 1cm pieces

Carrot(s)

1 medium, peeled, cut into 1cm pieces

Garlic

2 clove(s), crushed

Chicken stock

3 cup(s), (750ml)

Canned diced tomatoes

400 g

Fresh tarragon

2 tsp, (optional)

Chicken thigh, skinless, raw

375 g, fat-trimmed, thinly sliced, (buy 400g)

Potato(es)

1 medium, (desiree)

Fresh flat-leaf parsley

1 tbs, chopped

Instructions

  1. Heat oil in a large saucepan over medium heat. Add leek, parsnip and carrot and cook, stirring, for 5 minutes or until softened. Add garlic and cook for 1 minute or until fragrant.
  2. Add stock, tomatoes and tarragon (if using) and bring to the boil. Reduce heat to low and simmer, uncovered, for 5 minutes. Add chicken and potato and simmer, covered, for 12–15 minutes or until potato is tender and chicken is cooked through.
  3. Stir in parsley and serve.

Notes

SERVING SUGGESTION: Serve with a multigrain bread roll (75g roll per serve).TIP: Cut off the base and green section of leek. Cut white part of leek in half lengthways and thinly slice. Wash sliced leek in a sink full of water to remove any grit. Drain well and pat dry with paper towel before cooking.

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