Gluten-free Chicken Vegetable Soup
A warming winter soup, perfect for a cold day
Equipment
- Medium sized saucepan
- Large stockpot
- Soup ladle
Ingredients
- 2 skinless chicken breast fillets
- 2 tbs olive oil
- 1 brown onion, peeled and diced
- 3 large carrots, peeled, trimmed and diced
- 2 celery stalks, trimmed and diced
- 1 cob of corn kernels
- 1.5 litres gluten-free liquid vegetable stock
- 2 generous handfuls of cooked noodles
- salt to taste
- chopped spring onion (to serve - optional)
- cracked black pepper (to serve - optional)
Instructions
- Over high heat, boil a medium-sized pot of water
- Add the chicken breasts (ensuring that they are covered by the water) and bring back to the boil
- Reduce heat to medium-high and allow chicken to poach for approximately 15 minutes, or until cooked through
- Meanwhile, in a large stockpot, heat oil over high heat
- Add onions and cook for two minutes, stirring occasionally
- Add carrots and celery stalks and cook for 5 minutes, stirring occasionally, until softened
- Add the corn kernels and cook for a further minute, stirring occasionally
- Add the stock to the pot and bring to the boil. Then reduce heat to medium-high.
- In the meantime, remove the chicken from the water and drain. Using two forks, shred the chicken
- Add shredded chicken to the soup. Cook for 10 minutes.
- Add the noodles and cook for a further 5 to 10 minutes, or until cooked through. If soup is too thick, use a little water to thin to desired consistency
- Add salt to taste
- Serve immediately, with sliced spring onion and black pepper
Notes
For the noodles, use broken gluten-free spaghetti, or rice noodles.