|
|
 |
|
 
Traditional chicken & vegetable soup
ingredients
1.2kg chicken
2 tablespoons butter
1 onion, chopped
1 garlic clove, chopped
1 leek, chopped
2 celery stalks, chopped
1 carrot, chopped
1 parsnip, chopped
1 swede, chopped
2 sprigs parsley
2 sprigs thyme
2 litres water
salt
pepper
method
Remove the skin and any fat from the chicken, wash thoroughly and set aside.
Heat the butter in a large saucepan and add the onion, garlic, leek, celery, carrot, parsnip and swede. Cook until a light golden brown.
Add the chicken, parsley, thyme, water, salt and pepper. Bring to the boil and remove any scum.
Turn down the heat and cook for 1½ hours.
Take out the chicken and remove the meat from the bones. Break into small chunks and return to saucepan, discarding the bones.
Serves 6 generously.
ENERGY(kJ): 761; ENERGY(cal): 182
PROTEIN(g): 21; CARBOHYDRATE(g): 5; FIBRE(g): 2; FAT(g): 9; SODIUM(mg): 133
|
|
|
|
|
|
