Chicken breast meat (or your favorite chicken part)
Chicken soup stock
5 cups - 1200 ml
Salt and pepper
Cut up the vegetables so that they are all about the same, easy to eat size.
I used some blanched and frozen spinach I had on hand. Use the whole tomato, skin, juice and all.
Cut the chicken into easy to eat pieces. Frozen green peas are fine.
Add the chicken stock to the pot. I used a heavy 22cm diameter pot.
When the chicken stock comes to a boil, add the chicken, skim off the scum, cover with a lid and simmer over low heat for 15 minutes. The savory flavor of the chicken will permeate the soup.
Add all the vegetables except for the spinach and green peas. Skim off any scum if needed, and simmer for 10 to 15 minutes or until the vegetables are as tender as you like.
Add the spinach and green peas, and simmer for another 5 minutes. Season with salt and pepper and it's done.
It's delicious sprinkled with some grated cheese too.
Story Behind this Recipe
I wanted to make an easy, light but filling soup. I recommend this on days after you've eaten too much, or when you want to lose some weight in a healthy way.
Put salad (baby) spinach and other tender vegetables directly into the pot at step 8. Try adding some small shaped pasta too. Whole wheat pasta would be even better for you! Please add or subtract any vegetables to taste.