Chicken soup with Vegetables
There is nothing better when you're feeling warn out and your throat is sore, than a big bowl of chicken and vegetable soup. In fact, this soup is wonderful at any time, not just when you're starting to feel unwell. A staple winter dish in my mums kitchen, it's something that I cook often, particularly during winter.
This recipe is super simple, you just throw everything into a big pot and simmer for 4 hours. The end product is a delicious soup that you can eat and then save the left over chicken and broth for next time by freezing any leftovers.
Makes: 12 serves
Time: 10 minute prep, 4 hours cooking
Total Cost: $11.09
For this recipe you will need:
Turn on the flame and allow to come to the boil. Once this has happened, turn the heat down to low and allow to simmer for 3-4 hours. During this time, check occassionally and skim any impurities from the surface.
After the cooking time has elapsed, check that the chicken pulls easily from the bone and that the vegetables are tender. Assess for seasoning and add more salt to taste.
Remove from the heat, remove the chicken from the broth along with the vegetables. Remove the chicken from the bone (this shouldn't be difficult, you should be able to remove the flesh from the bone with a fork) and discard the skin, bones and cartlige.
Serve pieces of chicken, vegetables and broth in a big bowl, and enjoy. You could add cooked rice or pasta or serve as is.
Keep any leftover chicken and use for sandwhiches or other recipes that call for cooked chicken.Freeze any leftover broth in containers and use whereever you need chicken broth.
Enjoy!
For this recipe you will need:
- 1.5 kg Whole Chicken ($7.75)
- 2 Large Carrots, Roughly chopped ($0.74)
- 2 Medium Onions, Roughly chopped ($0.88)
- 2 Large sticks of Celery, Roughly Chopped ($0.58)
- 1 Tomato, Quartered ($0.59)
- Bay Leaf ($0.10)
- 1 handful of continental parsley, roughly chopped ($0.35)
- 1 Tbsp Salt ($0.10)
Turn on the flame and allow to come to the boil. Once this has happened, turn the heat down to low and allow to simmer for 3-4 hours. During this time, check occassionally and skim any impurities from the surface.
After the cooking time has elapsed, check that the chicken pulls easily from the bone and that the vegetables are tender. Assess for seasoning and add more salt to taste.
Remove from the heat, remove the chicken from the broth along with the vegetables. Remove the chicken from the bone (this shouldn't be difficult, you should be able to remove the flesh from the bone with a fork) and discard the skin, bones and cartlige.
Serve pieces of chicken, vegetables and broth in a big bowl, and enjoy. You could add cooked rice or pasta or serve as is.
Keep any leftover chicken and use for sandwhiches or other recipes that call for cooked chicken.Freeze any leftover broth in containers and use whereever you need chicken broth.
Enjoy!
Want to see how I made this?? Watch the video below!
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