Packed full of vegetables for fibre and chicken for protein, this nourishing soup is a great option for lunch or dinner and can be enjoyed by the whole family.
If you are in the puree stage post surgery, this soup blends down well and can be frozen to give you several servings for use as and when you need it.
- Prep: 10 Minutes
- Cook: 30 Minutes
- Portions: 6 Cups
Ingredients:
- 1 onion, diced
- 3 cloves garlic, finely chopped
- 600g skinless chicken thighs, cubed
- 3 tsp wholegrain mustard
- 1 tsp dried tarragon
- 2 tsp dried thyme
- 1 bay leaf
- 2 carrots, peeled and sliced into thin circles
- 2-3 stalks celery, sliced
- 4 cups good quality chicken stock
- 2 cups frozen peas and corn
- 2 cups baby spinach leaves
- Freshly ground black pepper to taste
Method:
- Over a medium heat, cook the onion for 3-4 minutes until softened, then add the garlic and cook for a further minute
- Turn up the heat to high, then add the chicken, cooking until browned
- Add the mustard and herbs and stir for a minute or so before adding the carrots, celery and stock
- Bring to the boil, then reduce the heat and simmer for 20 minutes
- Stir in the peas and corn, then add the spinach and season with freshly ground black pepper to taste
