Hearty chicken soup recipe

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The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Hearty chicken soup recipe. Enjoy our collection of quick & easy recipes and learn how to make Hearty chicken soup.

This winter soup is so full of veggies and chicken that it can be served as a meal on it's own with a slice of fresh crusty bread.

Ingredients

Stock
1.3kg whole chicken
1 brown onion, chopped
1 carrot, peeled, chopped
2 large celery stalks, chopped
10 whole black peppercorns
2 dried bay leaves
5 flat-leaf parsley stalks
Soup
2 teaspoons olive oil
1 medium leek, trimmed, halved, washed, diced
2 garlic cloves, crushed
1 medium carrot, peeled, diced
2 large celery stalks, diced
1 medium (300g) swede, peeled, diced
1 medium zucchini, diced
1/4 cup chopped fresh flat-leaf parsley leaves
crusty bread, to serve

Method

Make stock. Wash chicken under cold water. Pat dry with absorbent paper. Trim any excess fat from chicken. Place chicken in a large saucepan. Add onion, carrot, celery, peppercorns, bay leaves and parsley stalks. Pour enough cold water into pan to just cover chicken. Cover with lid. Bring to the boil. Reduce heat to low. Simmer, partially covered for 1 hour or until chicken is cooked through, skimming surface during cooking. Remove from heat.

Carefully lift chicken from broth. Transfer to a plate. Strain broth through a muslin-lined sieve over a large heatproof bowl. Discard vegetables. Cool stock. Cover, refrigerate overnight.

Meanwhile, remove and discard skin and bones from chicken. Shred chicken. Cover, refrigerate overnight.

Make soup. Remove stock from refrigerator. Skim any fat from surface. Heat oil in a large saucepan over medium-high heat. Add leek and garlic. Cook, stirring, for 5 minutes or until leek is soft. Add carrot, celery and swede. Cook, stirring, for 5 minutes or until celery starts to soften.

Add stock and chicken. Cover saucepan. Increase heat to high. Bring to the boil. Reduce heat to low. Simmer, covered for 30 minutes. Add zucchini. Simmer, covered for 30 minutes or until vegetables are tender. Remove from heat. Stir in chopped parsley. Serve soup with crusty bread.

Source
Taste.com.au - May 2008, Page 11
Recipe by Kim Coverdale

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