Chicken & Vegetable Soup

Ingredients

• 2 chicken breasts (about 300g), diced
• 2 carrots, diced
• 2 celery stalks, sliced
• 1 onion, diced
• 2 cloves garlic, minced
• 1 litre low-sodium chicken stock
• 1 cup frozen peas
• 1 tsp dried thyme
• 1 tbsp olive oil
• Salt and pepper to taste

Method

1. 1

   Heat olive oil in a large pot over medium heat. Add onion, carrot, and celery. Cook for 5 minutes.

2. 2

   Add garlic and thyme, cook for 1 minute.

3. 3

   Add chicken and cook for 3 minutes until sealed.

4. 4

   Pour in stock and bring to a boil. Reduce heat and simmer for 15 minutes.

5. 5

   Add peas and cook for 3 more minutes. Season and serve.