The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Adam Bennett's chicken soup safari Recipe. Enjoy our collection of quick & easy recipes and learn how to make Adam Bennett's chicken soup safari.
Takes: 20mins to prepare, 70mins to cook and 30mins to cool
Serves: 4
This fun and tasty chicken soup will get the kids involved at all level from helping to mash right through to picking the meat off the bones.
Ingredients
2 chicken legs
1 carrot, peeled topped and tailed
1 onion, peeled
1 leek, white part only
100g (3½oz) butternut squash, peeled
1 bay leaf
1 sprig fresh thyme
1tsp salt
2 garlic cloves, unpeeled
1l (1¾ pints) chicken stock, or water to cover
8tbsp pasta animals
Place all of the ingredients, except the pasta, into a pan. Cover with cold water and bring to the boil.
As the water boils, skim off the foam and any impurities such as oil or fat with a large spoon. Reduce the heat, cover, and leave to simmer for approximately 1 hour.
Once the chicken is cooked through and is falling off the bone, remove the pan from the heat. Remove the chicken legs using a slotted spoon and place in a tray to cool.
Strain the remaining liquid through a sieve into a clean pan. Set the vegetables aside.
Place the pan over a low heat and bring to a simmer, the stir in the pasta animals and cook for 5-8 minutes until soft. Turn off the heat.
Meanwhile, mash the vegetables, making sure to pop the garlic cloves out of their skin.
The chicken legs should have cooled by now – get the kids to pick the chicken meat off the bones and roughly chop.
Return the mashed vegetables and chicken to the pan. Heat through and add a pinch of salt and pepper if needed.
Divide the chicken soup across 4 bowls and serve immediately.
A recipe from the Great British Chefs main meals collection
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