Chicken and Vegetable Soup (Gluten Free, Dairy Free)

Servings: 4



  1. Heat a drizzle of olive oil in a large saucepan over a medium heat
  2. Add in the garlic, chilli, onion, carrot, courgette and mushroom
  3. Saute for 5 minutes
  4. Stir in the thyme, rosemary and chicken stock
  5. Bring to the boil
  6. Add in the chicken and simmer for 15 minutes
  7. Season to taste with salt and pepper
  8. Serve and enjoy
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