Comforting chicken soup recipe

There is nothing quite like a warming bowl of chicken soup during those chilly winter nights.

This nourishing soup has been dietitian-designed to support your immune system and help fight off oxidative stress. These immune-boosting veggies (spinach, carrot, corn and celery) are rich vitamin C, E and dietary fibre. Plus, the lean chicken thigh and risoni pack a punch of protein and healthy carbs to make it a well-balanced meal. Once the chicken is tender, stir through a sprinkling of parsley and squeeze of lemon to freshen it up and add a tang.

Ingredients

Serves 6

Prep time 10 minutes

Cook time 30 minutes

Dairy free, Nut free

• 1 ½ tbsp extra virgin olive oil

• 2 cloves garlic, crushed

• 1 brown onion, diced

• 2 carrots, diced

• 3 celery sticks, diced

• 600g chicken thigh

• 1L salt-reduced chicken stock

• 1 cup risoni pasta

• 1 corn cob, de-husked and kernels removed

• 4 cups baby spinach

• Fresh parsley and lemon wedges, to serve

How to make

1. Heat the olive oil in a large pot, add the garlic, onion, carrot and celery and sauté until softened.

2. Add the chicken thighs, season well and sear each side for 2-3 minutes, or until browned.

3. Add the stock, 500mL water and simmer uncovered for 10-15 minutes, or until chicken is cooked through. Skim the top of the soup occasionally if needed.

4. Remove the chicken and allow to cool slightly before shredding with a fork. Return the chicken to the pan. Add the pasta and corn. Simmer for a further 10 minutes until pasta is cooked.

5. Stir through the spinach and finish with fresh parsley and a squeeze of lemon.

Notes

• Leftover soup can be stored in an airtight container in the fridge for three days.

Nutritional information

Rachel Scoular is an avid foodie, APD Dietitian and founder of @healthyhappyhabits