Chicken Soup

Chicken Soup

A Bowl of goodness especially for a winters night. This recipe will make enough to feed a crowd, a family for two meals or freeze in lunch size portions to have on hand for a healthy midweek work lunch.

Prep 15 minutes Cook 1 hour 20 minutes

Serves 10-12

Ingredients

1 whole chicken

1 leek

1 onion

2 cloves of garlic, crushed

1 tsp salt

1/4 of a pumpkin

2 tbsp oil

2 tbsp mixed herbs (fresh or dried)

1 cup frozen peas

1 cup frozen corn

salt & pepper

parsley (optional)

METHOD

Add chicken to a large soup pot and cover with water. Gently cook over medium heat for eighty minutes.

Towards the end of the chicken cooking prepare the vegetables. Dice leek and onion, and cut pumpkin into 2cm square size pieces.

When the chicken has cooked remove from pot and place into a large baking dish. Strain water from the pot through a sieve and into a large bowl. Set aside (this is the stock for your soup).

Place pot back over medium heat and add oil, leeks, onion, garlic and salt. Cook until softened.

Add stock and pumpkin, peas and corn to the pot. Gently bring to the boil and simmer.

While the soup is simmering, shred chicken and add to soup.

Season with salt and pepper to taste and top with fresh parsley.

Serve with a warm baguette.