Easy Chicken Soup Recipe
with Vegetables

This low fat easy chicken soup recipe is very easy to cook. Use uncooked chicken, but the recipe is also suitable for left-over cooked chicken.



4 servings

Ingredients

1 onion, chopped finely
1 garlic clove, chopped finely
115 g/4 oz white cabbage, shredded
2 medium carrots, chopped finely
4 potatoes, diced
1 green pepper, cored, deseeded and diced
400 g/14 oz canned chopped tomatoes
1.3 liters/2 1/4 pints chicken or vegetable stock
salt and pepper
175 g/6 oz (cooked) chicken, diced
chopped fresh parsley, to garnish





Preparation

Put all the ingredients, except the chicken and parsley, in a large saucepan and bring to a boil.

Simmer for 15 minutes. Add the chicken and simmer for a further 30 minutes, or until the vegetables are tender and the chicken is cooked.

(If you want to used cooked chicken, add it after 45 minutes and simmer until hot, approximately 5-10 minutes.)

Garnish with parsley.

Serve with warm crusty bread or garlic bread, yummy to dip in the soup the Mediterranean way.

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