Chicken, samp and vegetable soup

Ingredients

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

• 200 g samp, soaked overnight and drained
• 1 tbsp sunflower oil
• 1 onion, chopped
• 3 carrots, diced
• 2 sticks celery, sliced
• 500 g skinless chicken thighs
• 1.5 l low-salt chicken stock
• 1 bay leaf
• 4 tbsp fresh parsley, chopped
• black pepper, to taste

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

Method

1. 1Step 1. Heat the oil in a large pot and soften the onion, carrot and celery for 8 minutes.
2. 2Step 2. Add the drained samp, chicken, stock and bay leaf. Bring to the boil, then simmer covered for about 60 minutes until the samp is soft.
3. 3Step 3. Lift out the chicken, check it is cooked right through with no pink meat, shred it and return it to the pot.
4. 4Step 4. Simmer for another 5 minutes, remove the bay leaf and season with black pepper.
5. 5Step 5. Stir through the parsley and serve with brown bread.

Allergens for your selection

• Contains: Celery

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