Our recipe for wellbeing
Chunky Chicken and Vegetable Soup
Natalie James
I think this recipe is especially healthy as there are lots of vegies, with only a tiny bit of oil required to fry in the beginning. The best thing is that it’ s all in one pot, hence minimal washing up is required and the kids love it!
Ingredients Method
1 small Leek 2 carrots 1 zucchini 1 stick celery
2 cups broccoli or cauliflower or both
2 chicken stock cubes 6 cups boiled water
1 cup pasta( e. g. Butterfly, Springs)
400g chicken thighs, chopped 1 tbsp. chopped parsley Freshly ground black pepper
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Thinly slice all vegetables. With a little olive oil, fry leek, carrot and zucchini for 2 minutes. Add water and return to boil. Add pasta, stir well, bring to boil and cook for about 5 minutes. Add cauliflower / broccoli and boil for 3 minutes. Add chicken pieces and stir well. Keep soup hot for 5 minutes to allow the small chicken pieces to cook, but avoid boiling as the chicken will become tough. Season soup with parsley and a little pepper before serving.
Soup
Heather Oosthuizen
Ingredients Method
1 diced onion 1 diced tomato 1 whole red capsicum sliced 1 whole green capsicum sliced 5 carrots chopped
1 sweet potato chopped into squares
4 potatoes chopped into squares Handful of green beans
6 pieces of boneless chicken thighs seasoned with pink Himalayan salt
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Now this is where you can get creative and season to your liking. If you like spicy food, add some fresh chilli or some crushed garlic if you need an immune booster. Add all ingredients into a pressure cooker along with 2 litres of natural chicken stock and let it cook for about 1 and a half hours.
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