Ingredients
-
2
-
1
-
2
-
1
-
2
-
2
-
1
-
1 1/4
-
8
-
1
-
-
-
-
-
Directions
Hearty Chicken and Vegetable Soup, This is the perfect winter warming soup thick and hardy, a stick to your ribs meal when served with some crusty bread , Delicious! The chicken legs at the local butcher didn’t look too appetising so I went with using two large chicken breasts, they were frozen so I only partially defrosted for dicing and added when it had come to the boil Really is a great substantial soup with a nice combination of vegetables
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Steps
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1
Done
|
Heat Oil in a Large Saucepan Over Medium Heat. Add Leek and Garlic. Cook, Stirring, For 2 Minutes or Until Soft but not Coloured. |
|
2
Done
|
Add Carrot, Celery, Zucchini and Swede. Cook For 2 Minutes. |
|
3
Done
|
Stir in Soup Mix, Stock, Chicken and 1 Cup Cold Water. Increase Heat to High. Bring to the Boil. |
|
4
Done
|
Reduce Heat to Low. Simmer, Partially Covered, Stirring Occasionally, For 1 Hour or Until Soup Mix and Vegetables Are Tender Add a Little More Water/Stock If Required. |
|
5
Done
|
Remove Chicken Legs from Soup. Allow to Cool Slightly. Remove Meat from Bones. |
|
6
Done
|
Roughly Chop Chicken Meat and Add to Soup. |
|
7
Done
|
Season With Salt and Pepper. |
|
8
Done
|
Ladle Soup Into Bowls. Serve. |
