Chicken and Vegetable Soup – With A Twist

You don’t have to use chicken peices for this. You could you chicken breast, thighs or even better left over roast chicken. It was warming and hearty. If you’re on a weight loss program leave out the quinoa.


700g of chicken pieces

4 cups of water

4 cups of chicken stock

4 Tbsp of miso paste

1 tin crushed tomatoes

2 carrots sliced

1 cup button mushrooms sliced

4 cloves garlic crushed

2 tsp cumin

2 tsp coriander powder

1 small chilli, deseeded and chopped

1 small head of cabbage

1 cup of quinoa

½ cup fresh coriander with stems, finely chopped

½ cup fresh parsley, finely chopped

Olive oil


Cook the chicken pieces in the over or on a stove depending on how large they are. Once cooked remove, cool and pull meat off. Then in a seperate pan lightly fry the chicken with half the garlic, chilli, cumin, and coriander powder until garlic is cooked and set aside.

In a large saucepan add the water, miso paste, tomatoes, carrots, remaining garlic, cabbage and quinoa. Bring to the boil, lower temperature and simmer for 20-30 minutes.

Add the chicken and spice mix into the soup and simmer for another five minutes. Turn the heat off and stir in fresh herbs.

Enjoy x

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