TWC

The Wellbeing Confidential

Monday, 26 March 2018

Hearty Chicken & Vegetable Stew




With the never ending winter in the UK a hearty and warming soup packed with nutrients is always welcome.
I am a huge fan of soups and stews as they are really filling and you can pack them with all sorts of vegetables. They also aren't expensive to make either and are perfect to batch up and re-heat.

Make sure your muscles are ready for this one as there is a LOT of slicing and dicing.

Ingredients

- 2 sweet potatoes
- 1/2 butternut squash
- 4 parsnips
- 4 carrots
- 1 red onion
- 2 cloves of garlic
- 500g chicken breast
- 2 chicken stock cubes
- 2 stalks of coriander to garnish
- 2 tablespoons of olive oil
- 2 red chillies
- Parmesan
- 500 ml of Water

Method


-Peel, slice and dice all of the vegetables, keep them fairly chunky.

-Start to warm up the oil in a pan and boil the water in the kettle.

-Once the pan is warm, add in all the garlic, onion and chilli and sauté for a minute or so until fragrant

- Add in the vegetables and toss on a medium heat for another five minutes.

- Pour in the boiling water and dissolve the two stock cubes, place lid on the pan and leave on a low - medium heat to simmer for around 30 minutes (stir frequently). This may take less or longer depending on the vegetables, you basically want to leave it until they are starting to soften.

- While the vegetables are cooking, cut the chicken into small pieces. Then, once the vegetables have started to soften, add in the chicken and stir. Leave for another 30 minutes on a low - medium heat. (stir frequently)

- Season with salt, pepper and grated parmesan to taste.

Serve with coriander on top (optional)

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