Chicken & Vegetable Soup


Chicken & Vegetable Soup, or as we used to call it, "Homemade Soup" was a staple in our house growing up, as it takes the humblest of ingredients and transforms it into a soup that could feed the 5000.

Mixed with barley and peas, all manner of vegetables along with a few chicken legs, this one went on for days, continually bubbling on the stove, very much in the fashion of Grans stew.

I must admit I was never a fan, but I thought this time I would ask her for the recipe ,and cook it for myself, to see if it changed my mind.

Naturally it did, so I want to share it with everyone.

Before we start though, you'll note the recipe calls for soup mix. What is soup mix I hear you ask?

Well you can get it in all good supermarkets, and it is a pack of barley, lentils and split peas, that comes in a 500g pack.

cookware

Ingredients

2 sticks of Celery
2 Carrots
2 Leeks
1 head of Greens
2 Onions
handful of Parsley
250g Soup Mix
3 Chicken Legs
1.5 pints of Chicken Stock from 4 Stock Cubes

Nutrition

One serving (makes 12 bowls of soup)

Calories: 170kcal
Carbs: 22g
Fat: 4g
Protein: 9g


Chicken & Vegetable Soup - directions

1. Add the soup mix into a bowl of water the night before you wish to make it, as it will need to re hydrate before cooking.

2. The next day, add it to a large stock pan, like the one pictured above. It is important to have a big pot, this is a large amount of soup you are making here.

3. Chop up all of the vegetables and the parsley into chunks.

4. Add the chicken legs to the top of the top of the soup mix, then cover with the vegetables. It should come up to near the top of the soup pan.

5. Add the stock to cover the vegetables, it should come to about half and inch from the top of the pan.

6. Bring the soup to the boil on a high heat, and m,ix everything together in the water.

7. Reduce the soup to a simmer on a medium to low heat, and allow to cook for 1 hour, mixing the soup with a spoon every 15mins, you know, to add some love into that bad boy.

8. After an hour, take out the chicken legs and shred the meat from the bones, they have done their delicious work.

9. Add the chicken back into the soup, and cook for a further hour, until all of the lentils and barley have plumped up nicely.

Serve with a smile!

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