Chicken and Vegetable Soup |
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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 10 |
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This soup is so thick you'll only need some of your favourite crusty bread to make it a complete meal. This makes a huge amount of soup so get out your big soup pot. Ingredients:
2 tablespoons olive oil |
1 leek, halved, washed, thinly sliced |
2 garlic cloves, crushed |
1 large carrot, peeled, diced |
2 stalks celery, diced |
1 zucchini, diced |
1 swede, peeled, diced |
1 cup pumpkin, diced |
1 cup peas (frozen) |
1 cup frozen corn kernels |
1 1/4 cups dry soup mix, rinsed (barley, lentils, split peas, etc) |
10 cups water |
500 g skinless chicken legs (lovely legs) |
2 bay leaves |
2 tablespoons chicken stock powder (i use massel brand) |
1 tablespoon vegetable stock powder |
Directions:
1. Heat oil in a large saucepan over medium heat. Add leek and garlic. Cook, stirring, for a few minutes until soft but not coloured.
2. Add diced carrot, celery, zucchini, swede and pumpkin. Cook for a further 2 minutes.
3. Stir in the rinsed dry soup mix, water, both chicken and vegetable stock powder, bay leaves and chicken legs. Bring to boil.
4. Lower heat and simmer for approx 45 minutes Add the peas and corn and bring back to simmering point. Allow to cook for a further 20 minutes. Remembering to stir regularly during cooking time to prevent the soup catching on the bottom of the saucepan.
5. Remove the meat and bay leaves. Separate the meat from the bones, chop roughly and replace into the soup. Season to your taste with salt and pepper. Enjoy!
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