Bowl of homemade chicken vegetable soup
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4.72 from 7 votes

Hearty chicken vegetable soup

This hearty and healthy chicken vegetable soup is perfect for chilly days! Packed with vegetables and easy to make on the stove or your Instant Pot. Slimming World friendly!
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Course: Lunch
Cuisine: Continental
Keyword: Chicken vegetable soup
Servings: 6
Calories: 203
Author: Lucy Parissi | Supergolden Bakes

Ingredients

  • 1 tbsp olive oil
  • 1 large onion , finely diced
  • 4 celery sticks , finely diced
  • 3 carrots , peeled and cubed
  • 1 large potato , peeled and cubed
  • 150 g | 1 cup cubed butternut squash
  • 1 tsp salt
  • 1 tsp dried thyme or Italian seasoning
  • 1.4 litres | 6 cups hot chicken stock (broth)
  • 900 g | 2 lbs chicken tenders (mini chicken breasts)
  • 3-4 tbsp tomato paste
  • 1 zucchini (courgette), cubed
  • 150 g | scant 1 cup sweet corn (from a small tin, drained)
  • 150 g | 1/2 cup fregola or risoni pasta
  • 1 tbsp lemon juice
  • 2 tbsp parsley , chopped, plus extra to serve
  • Salt and pepper to season
  • A little graded Parmesan to serve (optional)

Instructions

  • Heat the oil in a large pot.
  • Add the onion, celery, carrots, potato and squash, stir in the salt and herbs and sauté over medium-low heat for 5 minutes.
  • Pour in the stock and bring to a low simmer.
  • Add the chicken and stir in the tomato paste.
  • Simmer for 15 minutes over medium-low heat.
  • Stir in the zucchini (courgette), corn, pasta and lemon juice and cook for 10-13 minutes, or until pasta is tender, stirring occasionally.
  • Take the soup off the heat and remove the chicken using tongs.
  • Shred the chicken using two forks and return to the pot.
  • Stir in the parsley. Taste the soup and season with pepper and salt, if needed.
  • Serve the soup with lemon wedges on the side, sprinkled with a little grated Parmesan if you like.

Instant Pot method

  • Add the onion, celery, carrots, potato, squash, salt, herbs, stock and chicken to your Instant Pot. Stir in the tomato paste.
  • Cover, set vent to sealing and cook for 12 minutes on high pressure. Release pressure manually.
  • Stir in the zucchini (courgette), corn, pasta and lemon juice and cook for 3 minute son high pressure. Release pressure manually.
  • Take the inner pot out of the pressure cooker and remove the chicken using tongs.
  • Shred the chicken using two forks and return to the pot.
  • Stir in the parsley. Taste the soup and season with pepper and salt, if needed. 
  • Serve with lemon wedges on the side, sprinkled with grated Parmesan, if you like.

Video

Notes

Slimming World chicken vegetable soup 
Use cooking spray such as Fry Light to sauté the vegetables. This soup is syn-free, optional Parmesan can be part of your healthy extras or left out.
 
Please note I am not affiliated in any way with Slimming World. Syn values are based on the Slimming World online calculator. Nutritional information is always approximate, and will depend on the ingredients you choose, serving sizes etc.

Nutrition

Calories: 203kcal | Carbohydrates: 38g | Protein: 6g | Fat: 3g | Sodium: 503mg | Potassium: 682mg | Fiber: 4g | Sugar: 6g | Vitamin A: 8230IU | Vitamin C: 24.1mg | Calcium: 65mg | Iron: 2.3mg