23/03/2021 
CategoryChicken, Everyday, Hot Meals, Lunch, Recess, Snacks, Soup
Yields15 ServingsQuarter (3.75 Servings)Half (7.5 Servings)Default (15 Servings)Double (30 Servings)Triple (45 Servings)
Classification
NSW: EVERYDAY ACT: GREEN
Ingredients
2 tbsp olive oil
1 onion, diced
1 clove garlic, crushed
2 sticks celery, diced
2 carrots, peeled and diced
2 zucchini, diced
5 ½ cups dry soup mix (a mix of peas, barley and lentils), rinsed
2 l chicken stock (salt-reduced)
600 g skinless chicken breast, chopped into bite sized pieces
2 cups water
Method
1
Heat the oil in a large soup saucepan on a medium heat.
2
Add onion and garlic and cook until soft.
3
Add the veggies and stir through.
4
Add the soup mix, stock, chicken and water and bring to the boil, skimming off any foam that rises to the surface.
Reduce heat to low and cook for 1 hour, stirring occasionally.
5
Season with pepper and serve.
Nutrition Facts
Serving Size 240g
Servings 15
Amount Per Serving
Calories 162
% Daily Value *
Total Fat 3.8g6%
Saturated Fat 0.7g4%
Sodium 370mg16%
Total Carbohydrate 14.9g5%
Sugars 3.8****g
Protein 14.4g29%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
2 tbsp olive oil
1 onion, diced
1 clove garlic, crushed
2 sticks celery, diced
2 carrots, peeled and diced
2 zucchini, diced
5 ½ cups dry soup mix (a mix of peas, barley and lentils), rinsed
2 l chicken stock (salt-reduced)
600 g skinless chicken breast, chopped into bite sized pieces
2 cups water
Directions
1
Heat the oil in a large soup saucepan on a medium heat.
2
Add onion and garlic and cook until soft.
3
Add the veggies and stir through.
4
Add the soup mix, stock, chicken and water and bring to the boil, skimming off any foam that rises to the surface.
Reduce heat to low and cook for 1 hour, stirring occasionally.
5
Season with pepper and serve.
