Chicken, Veg & Herb Soup

Chicken, Veg & Herb Soup


Seriously, how divine do these vegetables and herbs look! I love to cook with lots of colours. I couldn’t go past these yellow squash, onions, and herbs. Aside from basil and thyme, tarragon is my other favourite herb to cook with. In Australia, it is seasonal and not available all year round, so I buy it whenever I see it. I love the aniseed flavour! The smell of this soup is sweet and inviting. This is simple, healthy, home-cooking at its best: ideal for busy, working mums!

IngredientsVeggies in bowl

  • 4 organic chicken thighs, chopped
  • 4 shallot onions – see above photo
  • 3 cloves of garlic
  • 1/4 cup of white wine
  • 5 potatoes
  • 3-4 carrots
  • 100g pancetta
  • 1/4 cup of soup mix: lentils and barley
  • At least 11/2 litres of chicken stock
  • A handful of tarragon
  • 6 stalks of thyme
  • Juice from 1/2 lemon
  • salt and pepper

To makeSoup

  1. Fry your onion, garlic and pancetta in some olive oil until translucent
  2. Add your chicken and brown
  3. Throw in your chicken stock, wine, herbs, soup mix and vegetables
  4. Season with salt and pepper
  5. Simmer until vegetables are soft – at least half an hour. Add lemon juice.
  6. Enjoy!




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