Chicken Lettuce Soup
A comforting one-pot chicken and lettuce soup made with leftovers, fresh greens and simple ingredients. Perfect for busy weeknight dinners.
Part two of the Lettuce Series, as I’ve dubbed it, involved throwing a bunch of ingredients into a large pot and ending up with a soup that made life feel a whole lot better. Chicken Lettuce Soup wasn’t a planned recipe, but it’s the kind that, once you’ve tasted it, you realise needs to be shared with the world. Or at least the little corner of the world this blog reaches.
The best thing about this soup? The mothership liked it. And trust me when I say that her approving of something containing both chicken (she’s steadily developing a dislike for meat) and lettuce (see part one of the Lettuce Series) felt like a major life achievement.
Note: I used leftover smoked chicken, but any cooked chicken works just as well
For those joining this rodeo late, check out the Lettuce Sourdough-wich recipe to understand the concept of reverse parenting. And if soups are your thing, the Masala Chicken Soup and Pumpkin Carrot & Spring Onion Soup might offer a little inspiration.
Chicken Lettuce Soup
Ingredients
Method
- Peel and mince the onion and garlic cloves.
- Peel and cut the carrot into cubes
- In a large pot, heat olive oil.
- Add onion, garlic, ginger and sauté till the onion is slightly translucent.
- Throw in the carrots.
- Pour in the water, add the chicken stock cubes, cover and simmer for 7-10 minutes, stirring frequently to ensure there are no stock cube lumps.
- Cube or shred the cooked chicken and add to the simmering pot of soup.
- Wash the lettuce well, tear and add to the soup.
- Add the cooked noodles/spaghetti if using.
- Check the seasoning and add salt and/or pepper if required.
- Adjust the consistency of the soup with water if required.
- Simmer for another 7-10 minutes.
- Serve hot with bread of choice.
