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Chunky winter vegetable and chicken soup
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Elevate your chunky chicken soup with savory cheesy croutons.
Ingredients:
  • 18.20 gm extra virgin olive oil
  • 3 garlic cloves, crushed
  • 2 dried bay leaves
  • 3 cardamom pods, bruised
  • 1 swede, peeled, chopped
  • 1 turnip, peeled, chopped
  • 1 carrot, peeled, thickly sliced
  • 1 litre chicken stock
  • 3 baby white potatoes, quartered
  • 1 small sweet potato, peeled, chopped
  • 2 chicken breast fillets
  • 250.00 ml chopped kale
  • 125.00 ml lentil, quinoa and bean mix
  • 2 Turkish rolls, thickly sliced lengthways
  • 165.00 ml grated tasty cheese
  • 12 large fresh flat-leaf parsley leaves
Instructions:
  • In a large saucepan over medium-high heat, heat oil. Add garlic and cook for 30 seconds until fragrant. Stir in bay leaves, cardamom, swede, turnip, and carrot. Cook for 5 minutes until vegetables begin to soften. Pour in stock and 2 cups of water, then bring to a simmer. Add chicken and cook for 12 minutes until fully cooked. Using tongs, transfer chicken to a plate and allow to cool for 10 minutes.
  • Add the sweet potato and lentil mix to the soup and simmer until the vegetables are tender, about 12 to 15 minutes.
  • Combine shredded chicken and fresh kale into the simmering soup. Allow the flavors to meld for 1 minute before serving.
  • Preheat the grill to high. Line a baking tray with foil and place the bread on it. Sprinkle cheese over the bread and top each slice with a parsley leaf. Grill for 2 minutes until the cheese is bubbly. Serve the soup with the cheesy croutons.

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