Chicken Wing And Leek Soup |
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Prep Time: 0 Minutes Cook Time: 55 Minutes |
Ready In: 55 Minutes Servings: 6 |
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This is a hearty and flavoursome chicken soup using chicken wings and a great way to use up vegetables Ingredients:
2 tablespoons olive oil |
2 leeks, trimmed and halved and sliced |
2 carrots, peeled and diced |
2 potatoes peeled and diced |
2 stalks celery sliced |
2 garlic cloves, crusheed |
8 cups chicken stock |
1 kg chicken wings, tips removed and cut through the joint to halve |
1/2 cup small shell pasta |
310g can drained corn kernels |
2 tablespoons chopped parsley to serve |
Directions:
1. Heat oil in a stockpot on high, Saute leek, carrot, potato, celery and garlic until tender.
2. Stir in stock and bring to the boil. Add chicken wings and reduce heat to low. Simmer, covered for 30 minutes. Add pasta and simmer for 15-20 minutes or until pasta is tender.
3. Stir in corn and season to taste. Simmer for a further five minutes and stir through parsley just before serving.
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