Lunches
Chicken & vegetable soup
A proper bowl of soup with chicken, potatoes and tender vegetables.
A proper bowl of soup with chicken, potatoes and tender vegetables.
This recipe is in development. Record your ingredient brands and equipment during testing, and use the cooking checks alongside the suggested timings.
The recipe
Chicken & vegetable soup
- Prep
- 15 min
- Cook
- 35 min
- Total*
- 50 min
- Makes
- 4 servings
*Estimated development timings. Timings are estimates; allow extra time if the cooking checks require it.
Ingredients
Tick things off as you go.
What you need
Equipment
- Large saucepan
- Knife
- Chopping board
- Food thermometer
Let’s make it.
- 01
Soften vegetables
Heat oil in a large saucepan. Cook onion, carrots and celery over medium heat for 8 minutes, stirring.
- 02
Add stock
Add potatoes and stock. Bring to a simmer, then carefully add chicken. Clean hands and equipment after handling it.
- 03
Cook
Simmer for 18–20 minutes until potatoes are tender. Check the largest chicken pieces reach 75°C for 30 seconds at the centre. Simmer longer if needed.
- 04
Finish
Stir in peas and simmer for 3 minutes until steaming hot throughout. Season with pepper and serve in warm bowls.
Ingredient checks
Check every packaged ingredient for gluten-free suitability and other allergens, including stock, sauces, spices and seasoning blends. Use clean equipment and protect food from gluten cross-contamination.
Allergens: Celery; check stock.
Make it work for you
Keep the stated ingredient quantities for the first test. Substitutions need separate testing.
For another day
Cool leftovers promptly and refrigerate within 1–2 hours. Eat within 48 hours or freeze. Reheat only once until steaming hot throughout. Any recipe-specific freezing trial remains to be completed.
Exploding food
What goes in.
The ingredients, seen a little differently. This image is an illustration of the main ingredients; use the written recipe for the full list and quantities.
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