2018
BBQ Chicken Soup
With cooler weather finally on its way, our partner, Nutrition Strategies has provided this delicious and nutritious recipe.
BBQ Chicken Soup
Lactose & dairy free. Can be made vegetarian/vegan & can be made gluten free.
Ingredients Serves 6
1 Tbsp garlic infused or flavoured olive oil, & a little extra to drizzle over at the end
480g cooked BBQ chicken, diced (e.g. ~1/2 cooked chicken)
1 stick celery, finely diced
2 carrots, finely diced
1 medium potato, peeled and diced into 1 cm cubes
1 zucchini, finely diced
400g tin chopped tomatoes
800 mls boiling water
1/3 cup brown rice
Pinch salt and pepper
Fresh basil leaves, roughly torn or chopped, a handful
Optional: Grated parmesan cheese (dairy free parmesan)
Method
Heat olive oil in a medium pan. Add carrot and celery and gently sauté until slightly softened. Add potato, zucchini, chicken, tinned tomato, water and rice. Simmer gently for 15 mins until the rice is cooked and the potato soft. Add salt, pepper, and stir in basil. Pour into serving bowls. Optional: Serve each bowl of soup with a generous sprinkle of parmesan and drizzle of olive oil.
Vegetarian/Vegan Option
Instead of chicken you can add another protein option such as 1 1/2 cups chickpeas or lentils (this amount should be tolerated as the meal serves 6) or you can add firm tofu.
Gluten Free
Use homemade cooked roast chicken if needing gluten free option.
