My twist on Hearty Chicken and Vegetable Soup
It’s cold, wet and stormy and you need something to feed the family stat without spending hours in the kitchen, this is the recipe for you. Are you after;
- Super healthy
This hearty soup is jam-packed with flavour and super healthy at the same time! You can easily swap out the veg if you’d prefer something else or have fussy eaters in the family. Better yet you can chuck it in the slow cooker and leave it to do its thing for a few hours while you get on with your day.
I like to do my soup in stages but you can easily just chop everything up, chuck it in a pot with some stock and a soup mix and you’re good to go. Add your favourite herbs or use up what you have in the fridge. This dish is a winner on so many levels.
Let us know if you make, we would love to see!!
- 2 tablespoons olive oil
- 1 leek, halved, washed, thinly sliced
- 3 garlic cloves, crushed
- 2 large carrots, peeled and diced
- 2 sticks celery, diced
- 2 small zucchinis, diced
- 1 swede or turnip, peeled and diced
- 3 potatoes peeled and diced
- 1 bunch of parsley roughly chopped
- 1 cup of dry soup mix ( I used Mckenzies Soup Mix)
- 1 to 2 packets of Continental Chicken Simmer Soup (secret ingredient)
- Chicken stock to cover. You can also use bone broth
- 1.5kg Maryland chicken (approx 4)
Heat oil in a large saucepan over medium heat. Add leek and garlic. Cook, stirring, for 2 minutes or until soft but not coloured. Add carrot, celery, zucchini, potato and swede. Cook for 2 minutes. Stir in soup mix, chicken and stock to cover. Bring to the boil.
Reduce heat to low. Simmer, partially covered, stirring occasionally, for 1 hour or until soup mix and vegetables are tender.
Add simmer soup packet and chopped parsley. Cook for another 15 minutes.
Remove chicken from the soup. Remove meat from bones, roughly chop and add to the soup. Season with salt and pepper. Ladle soup into warmed bowls and voila!
Editor: Rayne Bryant
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