Sit down and enjoy a delicious bowl of this Chicken and Vegetable soup
I don't know about you, but I love making soup, there is something comforting about homemade soup made from scratch, especially when it's packed with lots of good healthy ingredients.
For this Chicken and Vegetable Soup I like to make my own homemade chicken broth - you can use stock cubes etc if you prefer. But trust me when I say the homemade broth is worth the effort, for the amazing fresh taste you get. I make batches of the broth regularly and freeze so I always have some on hand in my freezer when I want to make soups like this.
You will also notice a pretty odd ingredient of fish sauce in the recipe, don't be put off by it, it adds amazing umami to this recipe. You won't taste fish, I promise. But if it really puts you off, omit it, but check the seasoning when ready, as you made need to add a little salt instead.
You can also add leftover cooked chicken to this if you have some, instead of having to cook the chicken from raw. I recommend making the veggie part of the soup first and then adding the chicken at the end till heated through if you do that.
I have made this Chicken and Vegetable Soup both stove top and in an Instant Pot , so I will post directions for both.
It is the best kitchen gadget I have purchased. I would even put it above my actifry and that's saying something. I love this thing so much, that I almost use it EVERY.SINGLE.DAY.
It seriously tops every kitchen appliance I have ever bought.
It is basically a 7in1 cooker, and it slow cooks, pressure cooks, saute's, has settings for soup, chilli, rice, porridge and even makes yoghurt (I haven't tried that yet).
If you buy one kitchen gadget this year, I really recommend the Instant Pot
Check out my other: Instant Pot Recipes
An amazingly delicious Chicken and Vegetable Soup which is perfect for those with allergens as it is gluten free and dairy free and also suitable for those doing paleo or Whole30.
Make me today!!
Chicken and Vegetable Soup
This recipe is gluten free, dairy free, paleo, Whole30 and Weight Watchers friendly
WW Smart Points - 2
- 6 chicken thighs (or can use two cup of cooked shredded chicken, but don't add till end)
- 3 leeks, finely sliced
- medium onion, finely chopped
- large carrot, finely chopped
- medium zucchini (courgette)i, finely chopped
- 2 cloves of garlic, crushed
- 2 tbs of tomato paste
- 2 tsp of mixed herbs
- 1.5 litres/6.25 cups of [url:2]homemade chicken broth[/url] or use a stock of choice
- 2 tsp of fish sauce
- 2 tsp of paprika
- salt and black pepper to season
- spray oil
- Spray a large pot over a medium high heat with oil
- Fry the chicken thighs till golden and cooked through, remove, shred and set aside.
- Add the leeks, carrots, onion, garlic and garlic and fry to soften
- Add the zucchini, tomato paste, paprika, herbs, fish sauce and broth and bring to a boil. Reduce heat, and simmer for approx 30 mins.
- Add the chicken and continue to simmer till heated through.
- Season as needed.
Instant Pot: Follow steps for frying using saute mode, then cook soup on 10 mins manual high pressure with a quick pressure release, set to saute mode again, add chicken and simmer till heated through.
Please see below for full nutritional info and additional details about recipe:
- Calories - scroll down to nutritional info box
- WW Points and other Slimming or Weight Loss programs - due to plans regularly changing and updating, we recommend calculating with the official tools you get as a member to those plans to ensure accuracy of values.
If you wish to share this recipe, then please do so by using the share buttons provided at top of this post.
DO NOT COPY AND/OR PASTE FULL RECIPES OR SCREENSHOTS OF ANY CONTENT FROM SLIMMING EATS TO ANY SOCIAL MEDIA OR WEBSITE, IT IS STRICTLY PROHIBITED.
ALL IMAGES AND CONTENT ON SLIMMING EATS ARE COPYRIGHT PROTECTED
Nutritional information etc are an estimate and are to be used for informational purposes only. Ingredients can vary in values from brand to brand and therefore it would be impossible to give accurate information. It is always advised that you calculate values yourself by the ingredients you use and the tools provided to you as a member of the programme you are following.
It is the responsibility of the Reader to assure the products or ingredients they use in any recipes from Slimming Eats are allergen-free (gluten-free, egg-free, soy-free and/or dairy-free, for example). Slimming Eats assumes no liability for inaccuracies or misstatement about products, opinions or comments on this site.
Nutrition InformationServing Size 1 SERVING
Amount Per Serving Calories 183Total Fat 3.3gSaturated Fat 0.8gCholesterol 67.3mgSodium 1287mgCarbohydrates 20.3gFiber 3.8gProtein 18.3g
Danielle Binding says
Hi, I am allergic to fish so I'm wondering, am I able to skip using the fish sauce or is there any alternative? X
Shevy (Slimming Eats) says
Hi yes you can skip the fish sauce, just season with salt to taste
I just made this soup for lunch . It's very tasty, loved it, and so did my hubby .
Hi I ve just made this delicious soup. The fish sauce does enhance the flavour of the soup.Tried the soup before adding the chicken it was delicious.Thechicken gives you protein which helps to fill u up.Lots of fab recipes on your blog can t wait to try them
Is it just me or is the sodium content of this quite high
Shevy (Slimming Eats) says
The sodium content comes from the stock and fish sauce, use a low sodium stock if you wish to reduce it, remember the sodium is in mg measurements too.
Jenny Robinson says
Not keen on courgette so used mushroom instead, soup was delicious
Absolutely delicious - made stock from carcass and chunky veg on stove top, added more veg, removed all the bones, then transferred and left overnight in the slow cooker - delicious