Soup! It's a Big reason I love the cooler months. It's healthy, hearty, and easy cooking. A bonus in my household is that the kids love it too. Actually if you ask my daughter what she wants for dinner, her reply is 9 times out of 10 "Chicken Soup". She will sit happily and eat two servings and still ask for more!
This recipe is wonderful. Once all the prep work is done (usually 20 minutes). You just let it sit, a slowly cook away for 2 hours. It's quite a chunky soup and I love to serve it up with some fresh crunchy bread rolls or some toasted Turkish bread. This recipe makes enough for 4 adult size servings.
420g Skinless Chicken Thigh Fillets
1 Large Leek Finely Chopped
1 Large Potato Peel Chopped
1 Large Carrot Chopped
1 Large Zucchini Chopped
2 Storks Celery Finely Chopped
2 Cloves Garlic Crushed
1/2 Cup Soup Mix (packet mix of dried split peas, lentils and barley)
4 Cups Chicken Stock
1 Tbsp Oil
Salt and Pepper to taste
Firstly prepare your soup mix (mix of dried split peas, lentils and barley) as pre the packet instructions. While soup mix is simmering, prepare your vegetables.
Rinse and trim any excess fat from chicken.
In a very large heavy-based stockpot or saucepan heat up oil over a medium heat. When the oil is hot add leek, potato, carrot, zucchini, garlic and celery. Cook and stir occasionally, until the leek has began to soften (do not over cook/brown the vegetables).
Add soup mix, chicken and chicken stock. Stir until well combine and cover saucepan with lid (make sure to cover any holes, to minimise evaporation). Increase the heat and bring soup to the boil. Once boiling reduce heat to low and simmer.
Simmer and stir occasionally for 2 hours. Once soup is ready, break up any large pieces of chicken. Season with some salt and pepper, and serve in a pre warmed bowl to keep the soup nice and hot.
Enjoy xox Bec