Chicken and Vegetable Soup
WITH Sarah McCarthy
Dinner/Lunch • 30 Minutes • Serves: 6 • Cost: $20.00 ($3.30 Per Serve)
This one-pot curry chicken and vegetable soup is like a warm hug in a bowl! Loaded with veggies and high in protein from lean chicken, chickpeas and quinoa, this soup is healthy, nourishing and so easy to make.
INGREDIENTS
- 400g chicken breast
- 1 onion
- 250g mixed vegetables (fresh or frozen)
- A handful of baby spinach
- ½ cup quinoa
- 400g canned chickpeas, drained
- 1L reduced-sodium chicken stock
- 135ml coconut milk
- 1 tbsp curry powder
- Cooking spray
- Salt + pepper
METHOD
- Dice onion and chicken.
- Heat up a large pot over medium heat and lightly spray with cooking spray. Add onion and stir-fry until translucent, about 2 minutes.
- Add mixed vegetables, quinoa, chicken stock, chickpeas and curry powder. Cover and let simmer for 10 minutes.
- Add diced chicken. Cover and let simmer for 10 more minutes.
- Stir in coconut milk, and season to taste with black pepper and salt if necessary.
