When the mercury drops, most nights all we feel like doing is curling up on the couch with a bowl of nourishing, heartwarming yet delicious meal. Something comforting that ticks all the nutritional boxes to help keep us healthy and fighting fit as the winter months roll in and is on high rotation amongst the Pure Moves team is this yummy chicken soup! Its perfect for lunch, dinner or days on the couch when the lurgy has got you good. Even better, it’s packed full of protein, fibre, vitamins and gluten friendly. Cook this up and feel the warmth, its like a hug from the inside!
Recipe by Australian Women’s Weekly
Prep + Cook Time: 40 minutes
Serves: 2 (double measurements to serve 4)
1 teaspoon olive oil
1 small onion (80g) chopped coarsely
2 trimmed celery stalks (200g) chopped coarsely
1 small carrot (70g) chopped coarsely
3 dried bay leaves
1 litre gluten-free chicken stock
140g drained, rinsed canned chickpeas
2 chicken tenderloins (150g)
1 1/4 cups (150g) broad beans
1 tablespoon dijon mustard
1/4 cup mint leaves
Lemon cheeks to serve
Fresh bread to serve
Heat oil in a large non-stick saucepan over high heat. Cook onion, celery, carrot and bay leaves, stirring frequently, for 6 minutes or until softened.
Add stock, chickpeas and chicken to the pan; bring to the boil. Reduce to medium; cook for 20 minutes or until liquid is reduced by a third.
Stir in broad beans, mustard and mint; season to taste. Remove from heat; stand for 5 minutes.
Serve soup with lemon cheeks and fresh bread.