Chicken and Vegetable Soup
This recipe produces a thick chicken and vegetable soup. Some water or extra stock can be added if you prefer a thinner consistency. We like to serve this soup with crusty bread.
Soup will stay hot longer if the soup bowls are warmed before use. We warm ovenproof bowls in an oven at 80 degrees Celsius for about five minutes.
Preparation time: about 30 minutes
Makes about 1.5 litres (6 cups) soup.
Serves about 4-5.
1 large (about 370g) leek
1 medium (about 160g) carrot
1 medium (about 160g) potato
1 medium (about 160g) zucchini
2 medium cloves garlic
105g (1/2 cup) soup mix (a mixture of dried split peas, lentils and barley)
380g skinless chicken thigh fillets
20ml (1 tablespoon) oil
875ml (3 1/2 cups) chicken stock
Salt and pepper, to taste
Remove the dark green leaves, base, and any dirty or damaged outside layers of the leek. Slice leek lengthwise and rinse between the layers. Chop leek finely. Peel and finely dice carrot and potato. Trim and finely dice zucchini. Peel and crush garlic.
Rinse and drain soup mix. © exclusivelyfood.com.au
Trim any excess fat from chicken.
Heat oil in a heavy-based stockpot or very large heavy-based saucepan over medium heat. When the oil is hot, add leek, carrot, potato, zucchini and garlic.
Cook, stirring occasionally, for about 5 minutes, or until leek softens. Do not brown the vegetables.
Add soup mix, chicken and stock.
Cover saucepan (we have the steam vent on the lid closed to minimise evaporation). Increase heat and bring to the boil, and then reduce heat to low so that the soup is simmering.
Simmer, stirring occasionally, for about 1 3/4 to 2 hours, or until vegetables and soup mix have softened. Break up any large pieces of chicken; or remove chicken, cut into pieces and return to soup. Season with salt and pepper. Serve hot.
Store soup in a covered container in the refrigerator or freezer. We freeze the soup in single serve portions. © www.exclusivelyfood.com.au