- Place the chicken in a large pot and add enough water to cover it and simmer for 90 minutes.
- Remove all bones and chicken carcass; leave any meat in the water. This is your soup stock.
- Add carrots, green beans and potatoes to the stock and season with pepper.
- Add more water to cover the vegetables, if you need to cover and simmer gently until the vegetables are soft.
Homemade chicken and vegetable soup, a bread roll with lower fat spread, and a jelly pot
Preparation and nutritional information
Calories
393kcal
Time
5 mins
Serves
3
Ingredients
To make the soup (serves 3 people):
- 1 leftover chicken carcass - bones, meat, giblets
- 2 large carrots chopped
- 1 large onion diced
- 4 large potatoes diced
- 2 tablespoons green beans
- Black pepper to taste
You can use leftover vegetables for the soup, or different types vegetables if you prefer.
Method
Tips
- If you are cooking for one, portion out the extra and keep in the freezer for a quick and easy lunch.
- Choose wholemeal bread rather than white for more fibre. We digest wholegrain food more slowly, so it can help us feel full for longer.
- If you don’t have time to make this soup at home, you could buy a readymade one from the shops. Just remember to check the labels and choose one that is lower in fats, sugar and salt.
- Foods like jelly pots can contain a lot of free sugars, so you should only eat these types of foods and drinks very occasionally and in small amounts. For a healthier choice, you could choose a no added sugar version.