6 INGREDIENT RECIPES RECIPES

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3-INGREDIENT RECIPES - BBC GOOD FOOD



3-ingredient recipes - BBC Good Food image

Get back to basics with our simple recipes that use just three ingredients, from budget-friendly omelettes and pasta to biscuits, ice cream, and cocktails.

Provided by Good Food team

Number Of Ingredients 1

CHICKEN & VEGETABLE SOUP | CHICKEN RECIPES | JAMIE OLIVE…



Chicken & Vegetable Soup | Chicken Recipes | Jamie Olive… image

This chicken soup is chock full of goodness and flavour, and it's super filling too

Total Time 2 hours 15 minutes

Yield 6

Number Of Ingredients 8

1.6 kg whole higher-welfare chicken
4 carrots peeled and sliced
1 heart celery sliced, yellow leaves reserved
12 new potatoes peeled
a few sprigs fresh thyme
2 large handfuls peas
1 leek washed and shredded
1 small bunch fresh flat-leaf parsley leaves picked and chopped

Steps:

    1. Place the chicken, carrots, celery, potatoes and thyme into a large, deep pan and pour in 3 litres of water or enough to cover the chicken.
    2. Simmer on a medium heat for 1½ hours or until the chicken is cooked through.
    3. Remove the chicken from the pan and strain the broth. Save the veg for later. Put the broth back on a high heat and allow to reduce for 15 minutes until there’s about 2 litres left.
    4. Meanwhile, tear the cooked chicken into long chunks. Once the broth has reduced, throw the vegetables back in the pan with the peas, leeks and chicken. Simmer for a further 5 minutes, then remove the sprigs of thyme.
    5. Serve in warm bowls sprinkled with chopped parsley and the celery leaves.

Nutrition Facts : Calories 462 calories, FatContent 24.9 g fat, SaturatedFatContent 6.9 g saturated fat, ProteinContent 36.4 g protein, CarbohydrateContent 20.5 g carbohydrate, SugarContent 5.9 g sugar, SodiumContent 0 g salt, FiberContent 0 g fibre

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CHICKEN & VEGETABLE SOUP | CHICKEN RECIPES | JAMIE OLIVE…
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Total Time 2 hours 15 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet
Calories 462 calories per serving
    1. Place the chicken, carrots, celery, potatoes and thyme into a large, deep pan and pour in 3 litres of water or enough to cover the chicken.
    2. Simmer on a medium heat for 1½ hours or until the chicken is cooked through.
    3. Remove the chicken from the pan and strain the broth. Save the veg for later. Put the broth back on a high heat and allow to reduce for 15 minutes until there’s about 2 litres left.
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