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Chicken and vegetable broth

A light, high-protein chicken broth with plenty of vegetables, useful as a gentle, freezer-friendly meal for tired or unsettled days.

Prep
15 min
Cook
40 min
Total
55 min
Portions
6
  • Easy
  • Pregnancy
  • Third trimester
  • Postnatal recovery
  • High-protein
  • Gluten-free
  • Dairy-free
  • Freezer-friendly
Chicken and vegetable broth served and ready to eat

Make this recipe

Portions

Ingredient quantities update automatically. Cooking times may need a little adjustment when you change the batch size.

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Only swaps that keep this recipe pregnancy-safe are offered. Allergen information below updates when you choose one.

Ingredients

For 6 portions. Tick items as you go — nothing is changed for anyone else.

This recipe contains foods that can contribute to a varied and balanced diet during pregnancy.

Method

  1. Step 1. Heat the oil in a large pan and fry the leek, carrots and celery for 5 minutes.
  2. Step 2. Add the stock and thyme and bring to a simmer.
  3. Step 3. Add the diced chicken and simmer gently for 15–20 minutes until it's cooked through with no pink meat and juices run clear.
  4. Step 4. Stir in the peas and cook for a further 3 minutes.
  5. Step 5. Check the chicken is piping hot throughout before removing from the heat.
  6. Step 6. Season to taste and remove the thyme sprigs.
  7. Step 7. Cool quickly, then portion into containers for the fridge or freezer.
  8. Step 8. Reheat until piping hot throughout, checking the chicken is fully hot before serving.

Allergens for your selection

  • Contains: Celery

Ingredient brands and substitutions can change allergen content. Always check the labels on the products you buy.