Monday, February 2, 2009

chicken and vegetable soup


3 carrots
1/2 celery
2 parsnips
1 small turnip
1 small swede
1 zucchini
3 medium potatoes
1/4 cabbage

1 brown onion
3 gloves of garlic
1 can of beans
1 can of diced tomatoes
1 cup of rice (uncooked)
400gr cooked chicken
4 rashers of bacon
Now this soup is a main meal in itself. Your spoon will stand up in the bowl. This is also a big pot of soup, those ingredients fill an 8L pot, feel free to 1/2 or 1/4 it. Also feel free to leave anything out you might not like, these are my favourites.

Wash and prepare your veggies, I grated the carrots, celery, swede and turnip.

I diced the potatoes, zucchini and the parsnips, I like to have something to chew.

Here is everything prepared and ready for cooking.

First saute the mushroom, I like mine with some colour to them.

Then ad the onion, garlic and bacon.
(bacon is optional, I had some in the fridge)

Now add the grated and diced veggies.

The cabbage, corn, chicken and rice go in second last.

Bring the soup to the boil, you will see scummy stuff on the top, scoop this off as you don't want it boiling back into your soup, this also gets rid of any fat you have used.

Now ad your cabbage, rice, chicken, corn, beans and tin of diced tomatoes, skim the top and simmer for 15 minutes until the beans and rice are tender then stir through the chopped parsley.

This soup freezes beautifully, I bag one cup serves into clip lock bags, flatten them and freeze them. This soup made 24 cups of soup.

Other variations -

cook off 500gr of mince with the onions and leave out the chicken and bacon.

Swap the rice for vermicelli pasta

Stir through finely chopped spinach once you have turned it off.

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