Soup Chicken & Root Veg Recipe
By the wlr team
This hearty soup is a great recipe to make in large batches and freeze for another time! Full of healthy veg this low calorie soup is only 162 cals per serving!
- Recipe makes: 6 servings
- Prep time:
- Cook time: 2 hrs
- Calories: 162
- 454g whole roast chicken
- 100g leeks
- 3 medium carrots
- 56g parsnip
- 300g potatoes
- 1 chicken stock cube
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- This timing for this recipe is for a pressure cooker but can be cooked in a pot - just adjust the timings.
- Break the chicken meat off the bones and put to one side. Discard any skin.
- Put the bones/carcus into the pan and cover the water (a good 2 pints or more).
- Bring up to pressure (to the boil) and reduce to a low heat to simmer slowly for a whole hour. (If using a pan to keep an eye on liquid levels as you will lose steam).
- Finely chop all the veg. Once the carcus has had an hour, take it out and drain the stock back into the pan.
- Throw all the chopped veg into the stock and add the stock cube.
- Bring up to pressure and turn the heat low. Leave for 30 mins or more.
- Meanwhile break the chicken flesh into small chunks and keep covered til later.
- Once the veg is lovely and soft, liquidise the soup.
- Then add in the chicken chunks. Season if needed, and add water if needed. Always taste and trust your tastebuds.
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