Adam Bennett's chicken soup safari recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Adam Bennett's chicken soup safari Recipe. Enjoy our collection of quick & easy recipes and learn how to make Adam Bennett's chicken soup safari.

Takes: 20mins to prepare, 70mins to cook and 30mins to cool
Serves: 4

This fun and tasty chicken soup will get the kids involved at all level from helping to mash right through to picking the meat off the bones.

Ingredients

2 chicken legs
1 carrot, peeled topped and tailed
1 onion, peeled
1 leek, white part only
100g (3½oz) butternut squash, peeled
1 bay leaf
1 sprig fresh thyme
1tsp salt
2 garlic cloves, unpeeled
1l (1¾ pints) chicken stock, or water to cover
8tbsp pasta animals

Place all of the ingredients, except the pasta, into a pan. Cover with cold water and bring to the boil.

As the water boils, skim off the foam and any impurities such as oil or fat with a large spoon. Reduce the heat, cover, and leave to simmer for approximately 1 hour.

Once the chicken is cooked through and is falling off the bone, remove the pan from the heat. Remove the chicken legs using a slotted spoon and place in a tray to cool.

Strain the remaining liquid through a sieve into a clean pan. Set the vegetables aside.

Place the pan over a low heat and bring to a simmer, the stir in the pasta animals and cook for 5-8 minutes until soft. Turn off the heat.

Meanwhile, mash the vegetables, making sure to pop the garlic cloves out of their skin.

The chicken legs should have cooled by now – get the kids to pick the chicken meat off the bones and roughly chop.

Return the mashed vegetables and chicken to the pan. Heat through and add a pinch of salt and pepper if needed.

Divide the chicken soup across 4 bowls and serve immediately.

A recipe from the Great British Chefs main meals collection
 
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