I call this my “cheat’s” chicken and vegetable soup because it only takes 30 minutes to cook all the ingredients, rather than the several hours most recipes take. But the flavours are still delicious and it’s filling yet not calorie-dense.
In short, it’s a winner!
CHICKEN AND VEGETABLE SOUP
Makes 5 serves (2 cups each)
500g chicken breast
3 stalks celery
1 litre chicken or vegetable stock
1 tin (400g) diced tomatoes
1 brown onion
2 bay leaves
Ghee or coconut oil
Salt and pepper to taste
- Dice chicken and chop all veggies.
- Add stock, chicken, bay leaves and all vegetables except zucchini into a pot and bring to the boil. Reduce to a simmer and cook for 20 minutes.
- Add pancetta, zucchini and tomatoes and cook for another 10 minutes. Done!