My Best Chicken and Vege Soup!! |
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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 6 |
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I love soups & this one takes the cake! It's easy, comforting and healthy. I usually chuck in whatever is in the fridge, so below is just an estimate. You may well want to change quantities depending on your preferences. Make sure to use a good quality stock or make it yourself. Ingredients:
1 tablespoon oil |
1 leek (thinly sliced) |
2 -3 garlic cloves (minced) |
1 stalk celery (chopped) |
1 large carrot (grated) |
1 large sweet potato (grated or chopped) |
250 g pumpkin (chopped) |
1 large zucchini (grated) |
1 bay leaf |
1/4 cup dried lentils (or more if you like) or 1/4 cup soup mix (or more if you like) |
1 -2 chicken breasts (more if you like) or 1 -2 chicken piece (more if you like) |
5 -6 cups chicken stock or 5 -6 cups vegetable stock |
salt and pepper |
1 (8 ounce) can creamed corn (or more) |
fresh parsley |
Directions:
1. Brown the chicken in a little oil or soup stock. Remove from pan.
2. Heat extra oil in the same saucepan over medium heat. Add leek and garlic. Cook, stirring, for 4 minutes or until soft.
3. Add vegetables. Cook for 2 minutes.
4. Add lentils and stock. Increase heat to high. Bring to the boil.
5. Reduce heat to low. Simmer, partially covered, stirring occasionally, for 40 mins - 1 hour or until vegetables are tender.
6. Remove the chicken breasts and shred. Return to soup and add corn.
7. Season with salt, pepper and parsley.
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