Hearty Chicken & Vegetable Soup
Easy to make, and very nutritious. It is also very healthy too!
Yield
6 servingsPrep
30 minCook
60 minReady
90 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
olive oil
|
|
| 1 |
leeks
halved, washed, thinly sliced |
*
|
|
| 2 |
garlic cloves
crushed |
*
|
|
| 2 | stick |
celery
diced |
*
|
| 2 | small |
zucchini
diced |
|
| 1 |
swede
or turnip, peeled, diced |
* | |
| 1 ¼ | cups |
soup mix, dried
rinsed |
* |
| 8 | cups |
chicken broth
|
|
| 1000 | grams |
chicken legs
skinless |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
olive oil
|
|
| 1 | each |
leeks
halved, washed, thinly sliced |
*
|
| 2 | cloves |
garlic cloves
crushed |
*
|
| 226 | g |
celery
diced |
*
|
| 2 | small |
zucchini
diced |
|
| 1 | each |
swede
or turnip, peeled, diced |
* |
| 296 | ml |
soup mix, dried
rinsed |
* |
| 1.9 | l |
chicken broth
|
|
| 1E+3 | grams |
chicken legs
skinless |
|
Directions
Heat oil in a large saucepan over medium heat. Add leek and garlic.
Cook, stirring, for 2 minutes or until soft but not colored. Add carrot, celery, zucchini and swede.
Cook for 2 minutes. Stir in soup mix, stock, chicken and 1 cup cold water. Increase heat to high.
Bring to the boil.
Reduce heat to low.
Simmer, partially covered, stirring occasionally, for 1 hour or until soup mix and vegetables are tender.
Remove chicken legs from soup.
Allow to cool slightly.
Remove meat from bones.
Roughly chop chicken meat and add to soup.
Season with salt and pepper.
Ladle soup into warmed bowls.
Serve.
