Speedy Chicken and Veggie Soup with Cheese Toasties

Using the grating attachment on a food processor or a box grater, grate carrots, turnip, celery, zucchini, Kent pumpkin, and brown onion. No need to peel the vegetables, the skin contains lots of nutrients and fibre. Pick and chop flatleaf parsley leaves, discarding the stems. Chop chilli, removing the seeds if you wish to reduce heat.

Add the grated vegetables to a large pot. Add the chicken stock concentrate and 4 cups of water. Pat the chicken breast dry and place it in the pot, ensuring that the chicken breast is submerged. Bring to the boil, then reduce the heat to a simmer and cook for 25-30 minutes.

Tip! When you swap the chef selected protein; adjust the cooking times and method accordingly to ensure your protein is properly cooked ensuring it is safe to eat.

Preheat the oven to 180C or turn on the grill function if your oven has one. Cut the ciabatta rolls in half and sprinkle with the tasty cheese. Bake or grill the cheese toasties until the cheese has melted and browned slightly.

Remove the chicken breast from the soup and shred (using 2 forks) or slice thinly. Mix shredded chicken through the soup.

Tip! If you would like to hide the vegetables for fussy eaters or prefer a blended soup use a stick blender in the pot before you add the shredded chicken back to the pot.

Divide soup between serving bowls and garnish with parsley and red chilli (to taste). Serve with crunchy, cheesy toasties on the side. Enjoy!

Tip! Ther may be soup left over which can be stored in the fridge for 2-3 days and makes the perfect speedy lunch.

Using the grating attachment on a food processor or a box grater, grate carrots, turnip, celery, zucchini, Kent pumpkin, and brown onion. No need to peel the vegetables, the skin contains lots of nutrients and fibre. Pick and chop flatleaf parsley leaves, discarding the stems. Chop chilli, removing the seeds if you wish to reduce heat.

Add the grated vegetables to a large pot. Add the chicken stock concentrate and 4 cups of water. Pat the chicken breast dry and place it in the pot, ensuring that the chicken breast is submerged. Bring to the boil, then reduce the heat to a simmer and cook for 25-30 minutes.

Tip! When you swap the chef selected protein; adjust the cooking times and method accordingly to ensure your protein is properly cooked ensuring it is safe to eat.

Preheat the oven to 180C or turn on the grill function if your oven has one. Cut the ciabatta rolls in half and sprinkle with the tasty cheese. Bake or grill the cheese toasties until the cheese has melted and browned slightly.

Remove the chicken breast from the soup and shred (using 2 forks) or slice thinly. Mix shredded chicken through the soup.

Tip! If you would like to hide the vegetables for fussy eaters or prefer a blended soup use a stick blender in the pot before you add the shredded chicken back to the pot.

Divide soup between serving bowls and garnish with parsley and red chilli (to taste). Serve with crunchy, cheesy toasties on the side. Enjoy!

Tip! Ther may be soup left over which can be stored in the fridge for 2-3 days and makes the perfect speedy lunch.