Hey there, friends!
Feeling like whipping up something comforting? I’ve got the perfect recipe for you!
Today, I’m sharing my go-to chicken soup for kids.
It’s warm, hearty, and so easy to make. Plus, little ones love it!
You can sneak in some veggies, and they’ll never know.
Let’s dive in and get cooking!
Ingredient Substitutions
For the Knorr Zero Salt Chicken Stock Cubes, homemade chicken or vegetable broth can be used as a healthier, lower-sodium alternative. This allows for better control of salt content and avoids artificial additives. Adjust seasoning as needed. Cooked chicken can be replaced with cooked turkey or firm tofu for different protein options. Turkey offers a similar flavor profile, while tofu provides a plant-based alternative. Adjust cooking time if using raw meat. Leeks can be substituted with celery or additional onions for a similar aromatic base. Celery adds a mild, fresh flavor, while extra onions intensify the savory notes. Use the same quantity as called for in the original recipe.
| Preparation Time | 10-15 minutes |
| Cooking Time | 15-240 minutes |
| Total Time | 25-255 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 600-700
- Protein: 70-80 g
- Fat: 20-25 g
- Carbohydrates: 70-80 g
Ingredients
For the broth:
- 2 Knorr zero salt chicken stock cubes
- 1 L water
For the main soup:
- 400g cooked chicken (shredded or diced)
- 1 onion (finely chopped)
- 1 tsp black pepper
- 1 tsp dried herbs (I use McCormick Italian seasoning)
- 3 sliced leeks
- 2 potatoes (diced into 1/2-inch cubes)
- 2 tsp olive oil
- 3 carrots (cut into 1-inch pieces)
- 2 garlic cloves (crushed for best flavor)
Step 1: Sauté the Aromatics
Begin by heating a little olive oil in a large pot over medium heat.
Add chopped onions and minced garlic to the pot and sauté until they start to soften and their aroma fills the air.
Step 2: Add the Leeks
Once the onions and garlic are softened, add sliced leeks to the pot.
Continue to sauté for an additional 3 minutes until the leeks are tender but still vibrant.
Step 3: Mix in the Main Ingredients
Incorporate any leftover bits of chicken and vegetables from your Sunday roast.
Pour in the Knorr Zero Salt chicken stock, then add diced potatoes and sliced carrots.
Stir well to combine all the ingredients thoroughly.
Step 4: Season and Simmer
Season the soup to taste with salt, pepper, and a teaspoon of dried herbs.
Allow the mixture to come to a gentle simmer.
Cover the pot and let it simmer for 15-20 minutes, or until the carrots and potatoes are cooked through and tender.
Step 5: Blend and Serve
For a smoother texture, blend the soup using an immersion blender or carefully transfer it in batches to a blender.
This step is optional, depending on your preference.
Serve the soup warm, accompanied by a crusty bread roll for dipping.
