Chunky Chicken Vegetable Soup
Monday, November 17, 2008
When it comes to soups, I've always been partial to the clear variety. Oh, I'll just as happily eat the creamed ones of course but clear steaming hot broths do it for me.
Everyone has a chicken soup recipe and this is one of mine. It's rather light so it makes a good lunch meal or dinner starter.
On that particular day, I had lots of chicken stock leftover from the infamous Hainanese Chicken Rice episode and decided to use it up for soup.
This self-styled recipe doesn't have specific measurements - it's all based on personal taste and preference.
Chunky Chicken Vegetable Soup
You need:
Chicken stock
Chicken breast
Carrots
Celery
Spanish Onions
Flat leaf parsley, roughly chopped
Thyme (fresh if you get it, if not, the dried ones will do)
Salt and pepper
You do:
- Bring chicken stock to boil.
- While stock is boiling, prepare the vegetables. Chop carrots and celery into chunks, onions into thick wedges.
- When stock is ready, put in the chicken breast. Let it boil for a couple of minutes, then lower flame. Simmer covered for about 30-40 minutes.
- Remove chicken breast, blanch in cold water. Shred meat and set aside.
- Bring stock to boil again, this time adding vegetables, parsley and thyme. Again, let boil for a few minutes, then lower flame. Simmer covered until vegetables are tender. Season with salt and pepper.
- Return shredded chicken into the soup and give it a good stir.
- Serve piping hot with crusty bread rolls, rice or pasta.
Labels: one dish meals, she cooks, soups
The Dutchess of Cookalot whipped this up at 6:57 pm 0 calories
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