Hearty chicken and vegetable soup

Posted by adm On September - 6 - 2011

How to cook Hearty chicken and vegetable soup


  • 2 tablespoons olive oil
  • 1 scallion, halved, water-washed, thinly sliced
  • 2 garlic cloves, humbled
  • 1 large carrot, raw, diced
  • 2 sticks celery, diced
  • 2 small zucchini, diced
  • 1 swede or turnip, raw, diced
  • 1 1/4 cups dry soup mix, rinsed (see line)
  • 8 cups chicken strain
  • 1kg skinless chicken lovely legs

How to:

  • Heat oil in a large saucepan over medium heating. Add leek and ail. Prepare, stirring, for 2 minutes or until soft but not dark. Add carrot, celery, zucchini and swede. Cook for 2 proceedings. Stir in soup mix, strain, chicken and 1 cup cold h2o. Increase heat to mellow. Bring to the moil.

  • Reduce heat to low. Simmer, partially covered, stirring occasionally, for 1 hour or until soup mix and vegetables are bid.

  • Remove chicken legs from soup. Allow to cool somewhat. Remove meat from clappers. Roughly chop chicken meat and add to soup. Season with salt and peppercorn. Ladle soup into warmed bowls. Serve.

  • Packet dry soup mix is a combination of split peas and lentils. You can find it close the chickpeas in the supermarket.

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