RECIPE: Annabelle White's Simple Chicken Vegetable Soup

24/05/2017

Nothing pleases the soul like a bowl of great soup on a chilly day – comfort food at its best! We gave it an extra blitz to produce a super smooth, deliciously flavoured soup! 

Simple Chicken Vegetable Soup

Serves 6

INGREDIENTS:
Olive oil
Small knob of butter
1 onion, finely chopped
2 rashers bacon (rind removed), chopped
3 cloves garlic, crushed
2 - 3 stalks celery, chopped
2 large carrots, peeled and chopped
3 - 4 large Agria potatoes, peeled and chopped
2 tbsp fresh thyme
2 - 2 1⁄2 litres chicken stock
410 g can creamed corn
Salt and pepper
Chopped Parsley, to serve
1 - 2  cups finely chopped cooked chicken meat

DIRECTIONS:

1. In a large stockpot heat a little oil and butter. Sauté onion, bacon and garlic on a low heat for a good few minutes, taking care it doesn’t colour. Add celery, carrots, potatoes and thyme. Stir to coat vegetables with bacon mixture. After 3 minutes add stock and cook with lid off until vegetables are soft.

2. Turn off heat, blitz with a hand-held blender or in a food processer until a nice consistency is reached, then add creamed corn. Season well and add chopped parsley and chopped chicken to each bowl.

Cook’s Tips

A trip to the butcher for a $2 bag of chicken frames/carcasses is the perfect start to this soup. Simply place them in a stockpot and fill with cold water. Add a roughly chopped carrot and onion, bring to a boil and then simmer for 2 hours. Allow to cool, remove and discard bones. Taking any 'meat' off the bones is a bonus, and any can be added back into the soup above just before serving.

Share to Facebook Share to Twitter Share to Email
Share to Facebook Share to Twitter Share to Viber Share to WhatsApp Share to Email