Quick chicken & vegetable soup with gremolata
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Time to make:
$4.10 per serve
(at time of publication)
Full ingredients list:
1 tablespoon olive oil
1 leek, chopped
2 x 400g packets fresh pre-chopped soup vegetables
5 cups reduced-salt chicken stock
2 cups shredded or chopped BBQ chicken
4 small slices rye bread, toasted, to serve
¼ cup chopped flat-leaf parsley
2 tablespoons lemon thyme leaves
1 garlic clove, crushed
3 tablespoons fresh grated parmesan
Nutritional information (per serve)
Instructions and steps:
1 Place the olive oil in a large, heavy-based pan on medium-high heat. Add the chopped leek; sauté for 2–3 minutes, or until just softening. Add vegetables; cook, stirring for 1–2 minutes.
2 Add stock to pan and bring the mixture to the boil. Cover, reduce the heat and simmer for10 minutes. Add chicken, stir to heat through. Add an additional ½–1 cup of water, if the soup needs more liquid. Season with cracked black pepper.
3 Meanwhile, make gremolata: Combine all the ingredients in a small bowl. Season and mix well.
4 Divide soup between serving bowls. Top with gremolata and serve with rye toast.
About this recipe
First published: July 2019