Chicken and Vegetable Soup

Recipe by busyozmum
READY IN: 1hr 30mins
SERVES: 8-10
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Heat oil in a large saucepan over medium heat. Add leek and garlic. Cook, stirring, for a few minutes until soft but not coloured.
  • Add diced carrot, celery, zucchini, swede and pumpkin. Cook for a further 2 minutes.
  • Stir in the rinsed dry soup mix, water, both chicken and vegetable stock powder, bay leaves and chicken legs. Bring to boil.
  • Lower heat and simmer for approx 45 minutes Add the peas and corn and bring back to simmering point. Allow to cook for a further 20 minutes. Remembering to stir regularly during cooking time to prevent the soup catching on the bottom of the saucepan.
  • Remove the meat and bay leaves. Separate the meat from the bones, chop roughly and replace into the soup. Season to your taste with salt and pepper. Enjoy!
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