Recipe by Stardustannie
This is the perfect winter warming soup...thick and hardy, a stick to your ribs meal when served with some crusty bread.
Top Review by Peter J
Delicious! The chicken legs at the local butcher didn't look too appetising so I went with using two large chicken breasts, they were frozen so I only partially defrosted for dicing and added when it had come to the boil. Really is a great substantial soup with a nice combination of vegetables.
- 2 tablespoons olive oil
- 1 leek, halved, washed, thinly sliced
- 2 garlic cloves, crushed
- 1 large carrot, peeled, diced
- 2 sticks celery, diced
- 2 small zucchini, diced
- 1 swede or 1 potato, peeled, diced
- 1 1⁄4 cups dry soup mix, rinsed (I used a mix of green and yellow split peas and red lentils)
- 8 cups chicken stock (can use a good quality powder)
- 1 kg skinless chicken legs
Directions See How It's Made
- 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 and swede. Cook for 2 minutes.
- Stir in soup mix, stock, chicken and 1 cup cold water. Increase heat to high. 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 a little more water/stock if required.
- Remove chicken legs from soup. Allow to cool slightly. Remove meat from bones.
- Roughly chop chicken meat and add to soup.
- Season with salt and pepper.
- Ladle soup into bowls. Serve.