Light Tomato Chicken Soup

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Cooking Instructions & Notes

Servings: 6-7


  • 4 Tbsp olive oil
  • 1 large beet (200-250g), shredded very thin
  • 1 tsp apple cider vinegar
  • 3L water
  • 2-3 large potatoes, diced
  • ½ tsp salt
  • ½ tsp black pepper
  • 2 bay leafs
  • 1 Tbsp Huy Fong Sriracha Hot Chili Sauce
  • 2 Tbsp white miso paste
  • 300g chicken breast, chopped into bite-sized pieces
  • 1 large onion, diced
  • 1 large sweet pepper, sliced thin
  • 2-3 celery stalk, sliced very thin
  • 4 Tbsp tomato paste
  • 300g Napa cabbage, shredded very thin
  • 7-8 dried prunes, chopped very small
  • 300g canned white beans
  • Handful parsley, chopped
  • Handful fresh dill, chopped


  • Preheat a frying pan, pour 2 tbsp. tablespoons of olive oil. Add the beets and vinegar. Fry, occasionally stirring, over medium heat for 2-3 minutes.
  • Bring water to boil and transfer the beets from the pan into water. Then add potatoes, salt, black pepper, bay leafs, chili sauce, and miso paste.
  • Bring soup to boil and simmer on low heat, covered for 12-15 minutes.
  • Preheat a frying pan with oil. Add chicken, onions, bell pepper, and celery. Fry, stirring occasionally, over medium heat for 8-10 minutes. Add tomato paste. Cook for 1 more minute.
  • Transfer the mixture into the soup. Add cabbage, prunes and canned beans.
  • Cook the soup, covered for 10-12 minutes. Remove from heat, dill and parsley.
  • Let it seat for 8-10 minutes before serving. Add salt and pepper to taste if needed.



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