Hearty Chicken and Vegetable Soup

Recipe by Stardustannie
READY IN: 1hr 10mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
  • 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 14
    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
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DIRECTIONS

  • 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.
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