Chicken and Vegetable Soup |
|
 |
Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 8 |
|
This is a recipe that my daughter brought home one year from her Home Economics class at school and has been a family favourite ever since. It is best made the day before, so that all the flavours have a chance to combine. The parsley may be omitted. Ingredients:
1 skinless chicken breast fillet |
1 onion, diced |
1 turnip, diced |
1 swede, diced |
4 carrots, diced |
1 parsnip, diced |
4 sticks celery, sliced |
1 teaspoon parsley (optional) |
1 cup small shell pasta, eg. shells or 1 cup risoni |
salt (a little) |
pepper (lots) |
4 chicken stock cubes, crumbled or 2 teaspoons chicken stock powder |
1 (8 ounce) packet chicken noodle soup (if available) |
1 -2 tablespoon worcestershire sauce |
Directions:
1. Put all ingredients in a large pot and cover with water.
2. Cook for about one hour.
3. Remove chicken and chop finely.
4. Mash soup with a potato masher or blend with a hand held electric blender.
5. Return chicken to soup.
6. Taste and adjust seasonings as required.
|
|