Melody Teh

Chunky chicken and vegetable soup

There’s nothing quite as comforting as chicken soup – and this chunky version, chock-full of delicious veggies couldn’t be easier to make.

Ingredients:

• 2 tablespoons olive oil
• 1 leek, thinly sliced
• 2 garlic cloves, crushed
• 1 large carrot, diced
• 2 sticks celery, sliced
• 1 large zucchini, diced
• 1 ¼ cups dry soup mix
• 2 litres chicken stock
• 1 cup water
• 1 kg chicken legs

Method:

1. Place a large saucepan over a medium heat and heat the oil.
2. Add the leek and garlic and cook for two minutes, or until soft.
3. Add the carrot, celery and zucchini and cook for a further two minutes. Add the soup mix, stock, chicken legs, and water. Stir everything together and increase the heat to high. Bring to a boil.
4. Reduce the heat to low and simmer, partially covered for one hour, or until the vegetables are tender – stir occasionally.
5. Remove the chicken legs from the soup and allow to cool slightly. Strip the meat from the bones and tear the chicken into chunks before returning it to the soup ready to serve.

Tags:

soup, food and wine, recipes