Light Meals

Chicken and Vegetable Soup

Cooking time
Less than 30 mins


  • 1 teaspoon oil
  • 1 spring onion, finely chopped
  • 1 small clove garlic, peeled and crushed
  • 1 small carrot, peeled and sliced
  • 1 small celery stick, sliced
  • 1 cup chicken stock
  • 1 chicken tenderloin, sliced
  • 1 small potato, peeled and chopped
  • 2 cherry tomatoes, quartered
  • 1 tablespoon cream (optional)


Heat oil in medium saucepan. Add the spring onion, garlic, carrot and celery and sauté until soft, about 5 minutes.

Add the stock, chicken and remaining vegetables and bring to the boil. Reduce heat to a simmer, cover and cook for 20 minutes until the chicken is cooked and the vegetables are tender.

Add the cream (if using) and warm without boiling.


  • Use any combination of fresh or frozen vegetables

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Leftover ingredients

  • Cherry tomatoes

Recipes for leftovers

Chicken and Vegetable Soup
Light Meals