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Chicken and Vegetable

Chicken and Vegetable    

 Prep.Time: 10 mins
 Cook.Time: 30-45 min
 Difficulty: Easy
 Serves: 4-6

Tools

 Large Saucepan with lid
 Garlic crusher
 Sharp Knife
 Chopping Board
 Wooden Spoon

Ingredients

 3 Chicken Breasts
 2 Cooking Onions
 2 Carrots
 1 Leek
 1 Parsnip
 ½ Swede
 2 Cloves Garlic
 2 Tbsp Olive Oil
 3 Chicken Stock Cubes
 2 ltr/3½ pts Hot Water
 1 Bay Leaf
 1 tsp Coriander Leaf
 ½ tsp Thyme
 1 tsp Garam Masala
 Black Pepper


Method

Peel and finely chop the onions.
Fry the onions gently over a low heat with a lid on.
Peel and crush the garlic.
Add the garlic to the onions and sauté for a few minutes.
Cut the chicken into 1cm / ½" pieces then add to the pan.
Fry gently until chicken has whitened.
Crumble stock cubes into hot water and stir to dissolve.
Pour over chicken and stir well.
Dice root vegetables into 1cm / ½" cubes and add to saucepan.
Wash and slice leek and add to pan.
Add bay leaf, thyme, coriander, garam masala, black pepper.
Simmer gently for 30-45 minutes until the vegetables are soft.
Serve in warmed bowls with crusty bread or homemade garlic bread.



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