Tuesday, July 05, 2011

Tasty Tuesday: Chicken Vegetable soup

Since it is the middle of winter here, we are enjoying lots of soups. I made up a chicken vegetable soup last Sunday that was delicious.

Here is the recipe I used but I changed a few things around with the vegetables we already had. I also used a whole chicken rather than chicken legs and made my own stock with the chicken.


1 tbspn oil.
2 leeks.
1 medium onion.
1 garlic clove.
3 carrots.
3 zucchini.
3 celery sticks
8 cups chicken stock.
1 whole chicken.
1.5 cups split peas or soup mix.
1 turnip diced.

Start making chicken stock by putting the chicken in water. Bring to the boil and then simmer for 3-4 hours, skimming often.

heat oil in frying pan and add onion, leeks and garlic. Cook until leeks and onions are transparent.

When stock is cooked, remove chicken from stock and take meat off bones.

place chicken, vegetables, split peas and stock into saucepan together. Bring to the boil then reduce heat and simmer for 1 hour. Add salt and pepper to taste.

Serve with bread rolls.

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