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Chicken and vegetable soup
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Prep Time:
25 minutes
Cook Time:
75 minutes
Total Time:
100 minutes
Homemade chicken soup bursting with fresh veggies and flavorful stock.
Ingredients:
  • 1.5kg whole chicken
  • 1 large brown onion, peeled, chopped
  • 3 large carrots, peeled, halved lengthways, chopped
  • 3 celery stalks, chopped
  • 1/2 tsp whole black peppercorns
  • 1 dried bouquet garni (see note)
  • 700g desiree potatoes, peeled, diced
  • 420g can corn kernels, drained
  • 40.00 ml finely chopped fresh chives
  • 62.50 ml chopped fresh flat-leaf parsley leaves
Instructions:
  • Begin by giving the chicken a quick rinse under cold water. Then gently pat it dry with a paper towel. Place the chicken in a large saucepan along with onion, carrot, celery, peppercorns, and bouquet garni. Cover everything with cold water. Bring to a boil, then reduce the heat to low and let it simmer, partially covered. Remember to skim the surface occasionally during the 1-hour cooking process until the chicken is fully cooked. Finally, remove from the heat.
  • Take out the chicken and place it on a plate. Cover a fine sieve with muslin cloth and strain the broth into a large heatproof bowl. Remove the peppercorns and bouquet garni. Put the vegetables and broth back in the pan. Bring it to a boil, then add the potato. Reduce the heat to medium and simmer for about 10 minutes until the potato is tender, skimming off any fat.
  • Peel off chicken skin and debone. Shred the meat. Combine shredded meat and corn in a pan. Heat for 5 minutes until warm. Mix in chives and parsley. Season with salt and pepper. Enjoy!

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