Lunches

Chicken & vegetable soup

Name: Chicken & vegetable soup
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Ingredients: 1 tbsp olive oil; 1 onion, diced; 2 carrots, diced; 2 sticks celery, finely sliced; 400 g potatoes, cut into 1–1.5 cm dice; 400 g raw chicken breast, cut into 2 cm pieces; 1 litre gluten-free chicken stock; 100 g frozen peas; To taste black pepper

A proper bowl of soup with chicken, potatoes and tender vegetables.

From Nora’s kitchen · Recipe development

Free guide: thirty gluten-free dinners, with the shopping lists

AI-generated food illustration.

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

1 tbsp olive oil
1 onion, diced
2 carrots, diced
2 sticks celery, finely sliced
400 g potatoes, cut into 1–1.5 cm dice
400 g raw chicken breast, cut into 2 cm pieces
1 litre gluten-free chicken stock
100 g frozen peas
To taste black pepper

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.

See the collection

Exploded ingredient illustration for chicken & vegetable soup; the written recipe provides the full list and quantities.

The miniature kitchen

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Big ideas.

A playful look at the same familiar favourite. Meet the little team behind our food illustrations.

Explore the tiny kitchen

Miniature chefs preparing chicken & vegetable soup in a warm cream kitchen.

Chicken & vegetable soup