Simple Organic Chicken & Winter Vegetable Soup

Serves: 6 | Cooking Time: 2.5 hrs

Protein Pack

  • 1 twin pack Organic Chicken Frames

Produce Box

  • 2 Nicola potatoes, diced
  • 2 carrots, sliced
  • 2 celery stalks, sliced
  • 1 red onion, roughly chopped
  • 1 parsnip, diced
  • Handful green beans, trimmed
  • Small handful broccoli florets

Pantry Staples

  • 3 litres water
  • 2 bay leaves
  • 1 tsp dried mixed herbs
  • Salt & pepper

  1. Place chicken frames into a large stockpot with the water, onion, bay leaves and herbs.
  2. Bring to the boil, skim any foam, then reduce to a gentle simmer.
  3. Simmer for 1½–2 hours, partially covered.
  4. Remove the chicken frames. When cool enough to handle, remove the meat and discard the bones and skin.
  5. Return the stock to the pot and add potatoes, carrots and parsnip. Simmer for 15 minutes.
  6. Add celery and beans and cook for 8 minutes.
  7. Stir through broccoli and shredded chicken. Cook for another 3–4 minutes.
  8. Season to taste before serving.

Chef's Tip: Serve with toasted sourdough.

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