Recipe
Cooking steps and ingredient details are being prepared.
Lunch recipe
Warming roast chicken soup pots with carrot, onion, and bread on the side for an easy batch lunch.
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Ingredients
saucepan, blender
Method
Finely chop the onion and carrot so they soften quickly and evenly.
Warm the olive oil in a saucepan over a medium heat, then cook the onion and carrot for 4 to 5 minutes until starting to soften.
Add the hot stock, bring to a steady simmer, and cook for 12 to 15 minutes until the carrot is tender.
Contains
Gluten
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Add the chicken and simmer for 6 to 8 minutes until piping hot with no visible pink patches, then stir in the roasted vegetables for the final 2 minutes.
Blend a ladleful of soup and stir it back into the pan for a thicker texture, or leave it chunky if preferred.
Portion into soup pots and cool before chilling, with the bread packed separately for dipping.
