Recipe : Chicken and Vegetable Soup Recipe

Recipe : Chicken and Vegetable Soup

Ingredients :

2 tbsp vegetable oil

1 large chicken (about 2kg / 4.5lb), quartered

2 large onions, chopped

2 large carrots, chopped

1 celery stick, chopped

1 sprig of parsley

1 sprig of thyme

2 bay leaves

1 large leek, thinly sliced

1 large potato, cut into 2cm (3/4 inch) cubes

2 carrots, diced

150g (5.5 oz) shelled peas

200g (7 oz) green beans, trimmed and cut into 2cm (3/4 inch) lengths

100g (3.5 oz) yellow beans, trimmed and cut into 2cm (3/4 inch) lengths

3 tbsp chopped parsley

cayenne pepper, to garnish

Method :

Heat the oil in a large stockpot and brown the chicken pieces over medium heat for 10 minutes. Remove the chicken. Add the onion, carrot and celery to the pan and cook, stirring, for 6-8 minutes, or until golden brown. Return the chicken to the pan with the herbs, 3 liters (12 cups) water and 1/2 tsp salt. Bring to a boil, reduce the heat and simmer, covered, for 2 hours, skimming the scum off the surface.

Remove the chicken pieces and cool the stock. Pour through a sieve into a large bowl. Discard the vegetables and herbs. Cover. Take the flesh off the chicken (discard the fat and bones) and shred into pieces. Cover. Refrigerate the stock and chicken overnight. Remove the layer of fat from the top of the stock.

Bring the stock to the boil in a saucepan. Add the leek, potato and carrot and simmer for 30 minutes, or until tender. Add the chicken, peas and beans and simmer for 15 minutes, or until the vegetables are tender. Stir in the parsley. Season with salt and cayenne pepper.

Serves 6-8

Nutrition Per Serve (8): Fat 6g; Carbohydrate 8g; Protein 20.5g; Dietary Fibre 3g; Cholesterol 57mg; 700kJ (165Cal)

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