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Lunch recipe

Comforting Roast Chicken Soup Pots with Bread Dippers

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Warming roast chicken soup pots with carrot, onion, and bread on the side for an easy batch lunch.

Start planningStart cookingIngredients
35 min360 kcal4 base servingsBatch CookBudgetWarming
ContainsGluten
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Recipe and nutrition estimates

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Focus ingredients: chicken breast, roasted vegetables

Dietary fit: Lower Sugar

Serving tip: Cool quickly before chilling, then reheat until steaming hot throughout.

Roast Chicken Soup Pots plated and ready to serve.

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Ingredients

What you need

  • 1 onion
  • 2 carrot
  • 750ml chicken stock
  • 300g chicken breast
  • 200g roasted vegetables
  • 1 tbsp olive oil
  • 4 slices bread

You'll also need

saucepan, blender

Method

Step by step

Up to 8 clear steps
  1. Roast Chicken Soup Pots cooking step 1: Get prepped.
    Step 1

    Prep the soup base

    Finely chop the onion and cut the carrot into bite-sized pieces. Cut the chicken breast into bite-sized pieces so it cooks evenly.

  2. Roast Chicken Soup Pots cooking step 2: Start cooking.
    Step 2

    Soften the base

    Heat 1 tablespoon olive oil in a saucepan over a medium heat. Cook onion and carrot with a pinch of salt and black pepper for 5-6 minutes until starting to soften but not brown.

    6 min
  3. Roast Chicken Soup Pots cooking step 3: Build the flavour.
    Step 3

    Seal the chicken

    Add the chicken to the saucepan and cook for 3-4 minutes, stirring, until the outside turns opaque.

    4 min
  4. Roast Chicken Soup Pots cooking step 4: Bring it together.
    Step 4

    Add the stock

    Pour in 750ml chicken stock. Scrape the base of the pan so the softened vegetables flavour the soup, then bring to a steady simmer.

  5. Roast Chicken Soup Pots cooking step 5: Finish the dish.
    Step 5

    Simmer until ready

    Simmer for 12-15 minutes until the vegetables are tender and the chicken is piping hot in the centre.

    15 min
  6. Step 6

    Portion and pack

    Taste and adjust with black pepper. Portion into soup pots with the bread or topping on the side, then cool quickly before chilling if packing ahead.