One-Pot Wonder Soup
This soup is hearty and comforting, made from pantry ingredients, and comes together in about half an hour. It can be very easily made vegan by leaving out the chicken and using vegetable stock. You can swap and change the beans to your personal preference. It is honestly delicious, no matter how I have made it.
Servings
8
Prep time
Cook time
Recipe
dairy free
Ingredients
- 1 tbsp olive oil
- 1 onion, diced
- 2 carrots, diced
- 3 celery stalks, diced
- 2 tsp minced garlic
- ½ tsp dried thyme
- 1 tsp dried oregano
- 1 tin chickpeas, drained & rinsed
- 1 tin cannellini beans, drained & rinsed
- 150g risoni
- 6 cups chicken stock
- Juice ½ lemon
- 2 cups cooked chicken
- 60g baby spinach
- Salt & pepper, to taste
Method
- Heat the olive oil over medium heat in a large saucepan and cook the onion, carrot and celery for 6-7 mins until softened
- Stir in the seasonings and continue to cook for another minute.
- Next, add the chickpeas, beans, risoni and stock
- Stir to combine, bring to a boil, then lower the heat and simmer for 10 mins until the risoni is cooked.
- Stir in the lemon and the chicken and simmer for 5 mins until the chicken is heated through.
- Finish off by wilting the baby spinach in the hot soup and then taste before seasoning further.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
