Chicken and vegetable soup
( SERVES 4 )
Photo by Babiche Martens
This chicken and vegetable soup is a hearty mix and the perfect way to use leftover bits and pieces from the vegetable drawer. Leave it chunky, puree it briefly or simply mash with a fork to break up the bigger bits. At our house, there is often a pot of this soup on the go at home for hungry mouths to enjoy when arriving home from work and in need of a quick fix on a cold evening. All that’s needed to go with it is some warm crusty bread with loads of butter.
|2||Garlic cloves, crushed|
|1||Parsnip, peeled and chopped|
|1||Carrot, peeled and chopped|
|300 g||Pumpkin, peeled and chopped|
|4||Organic chicken thighs, skinless, bone in|
|1 Ltr||Chicken stock|
|1 tin||Chopped tomatoes, 420g|
|1 tsp||Brown sugar|
|1 tsp||Dry mixed herbs|
|½ cup||Chopped parsley|
|1 loaf||Crusty bread, and butter to serve|
- In a large pot heat and butter and oil. Add the onion, garlic, parsnip and carrot. Cover and cook for 5 minutes.
- Add the pumpkin, chicken, stock, tomatoes, sugar, herbs and parsley. Bring to a simmer and cook until the vegetables are soft, about 20 minutes. Remove the chicken thighs and shred the meat from the bone, returning meat to the soup. Discard the bones.
- Season with salt and pepper.
- Serve with warm crusty plain or garlic bread.
More of Angela's winter soups