|Photo: Chicken and vegetable soup recipe|
This tasty chicken soup is also full of healthy vegetables. Save money by making your own stock!
Cooking Time 100 minutes
Ingredients (serves 8)
1.5kg whole chicken
1 large brown onion, peeled, chopped
3 large carrots, peeled, halved lengthways, chopped
3 celery stalks, chopped
1/2 teaspoon whole black peppercorns
1 dried bouquet garni (see note)
700g desiree potatoes, peeled, diced
420g can corn kernels, drained
2 tablespoons finely chopped fresh chives
1/4 cup chopped fresh flat-leaf parsley leaves
Rinse chicken under cold water. Pat dry with paper towel. Place in a large saucepan. Add onion, carrot, celery, peppercorns and bouquet garni. Cover with cold water. Cover. Bring to the boil. Reduce heat to low. Simmer, partially covered, skimming surface occasionally, for 1 hour or until chicken is cooked through. Remove from heat.
Remove chicken. Transfer to a plate. Line a fine sieve with muslin cloth. Strain broth over a large heatproof bowl. Discard peppercorns and bouquet garni. Return vegetables and broth to pan. Bring to the boil. Add potato. Reduce heat to medium. Simmer for 10 minutes, skimming fat, or until potato is tender.
Meanwhile, remove skin and bones from chicken. Shred meat. Add meat and corn to pan. Cook for 5 minutes or until heated through. Stir in chives and parsley. Season with salt and pepper. Serve.
Dried bouquet garni is available from the spices aisle of supermarkets.
Super Food Ideas - June 2011, Page 37
Recipe by Claire Brookman
More Chicken Recipes:
Lime chicken soup
Chicken and corn soup
Italian Chicken and Vegetable Soup
Buffalo Chicken Livers with a Blue Cheese Dipping Sauce
Mexican Chicken Stew
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