With the nights drawing in and temperature dropping, cosy nights in are becoming evermore appealing, so this week we’re sending you just the thing to warm your cockles.
Angelique Panagos’ Chunky Chicken Soup from The Balance Plan, is food for the soul – hearty, comforting and incredibly satisfying. It also has the added bonus of being completely nutritious and healthy too!
See below for the full recipe.
Makes 3-4 servings
11/2 tablespoons extra virgin olive oil
3 garlic cloves, crushed
1 onion, finely diced
500–600g (1lb 2oz–1lb 5oz) leftover roast
4 carrots, roughly chopped
1 leek, finely sliced
3 sticks of celery, roughly chopped
1/2 butternut squash, deseeded, peeled and diced
2 courgettes, roughly chopped
200ml (7fl oz) Chicken Stock (see below)
1 teaspoon sea salt
black pepper, to taste
3/4 teaspoon dried thyme
3/4 teaspoon dried rosemary
a good pinch of saffron
1 bay leaf
Salad to serve
Heat the oil slightly in a large soup pot and brown the garlic and onion. Add the remaining ingredients, then pour in 1 litre (1. pints) of water, making sure everything is covered. Bring to the boil over a high heat.
Skim off any foam that rises to the top, then turn the heat to low and simmer for 30–40 minutes, or until the vegetables are tender. Add more water as needed. Once the soup is ready, dish up a hearty bowl for lunch and serve with a side of salad, if liked.
Allow the rest of the soup to cool, then divide into portions and place in the freezer for later use.
More delicious and healthy recipes in Angelique Panagos’ The Balance Plan.