Puree of Chicken and Vegetable Soup

A very simple, quick but delicious soup. A soup which my daughter loved growing up – Plain – Simple – Delish and Easy on the Tum!

 

Today I just steam my chicken in microwave. Allow to cool and

debone. The veg I chop

with metal blade on, in food processor. If you don’t use the mixed frozen veg, just crack open about a 420 g can of sweetcorn (plain or creamed) and add a finely chopped sweet pepper (any color).

Ingredients:

1 whole chicken

3 medium onions, chopped

3 large carrots, grated

2 large potatoes, grated

1 packet (Knorr brand) White onion soup powder

500 g or just under a packet of frozen mixed veg consisting of sweet peppers, sweet corn, peas and

carrots

4 bay leaves

Salt, to taste

Method: Don’t overcook vegetables if you are going to puree soup.

If you are not going to puree the soup, cook vegetables according to

your own liking.

Make sure you don’t end up with too much chicken stock in pot and that it is well

reduced once chicken is cooked so that you wont end up with a watery soup.Boil chicken for 2.5 hours with bay leaves in a large pot of water until tender and almost falling off the bone. Empty whole pot and it’s contents over another pot with a colander or sieve beneath it to catch the chicken. Leave chicken in colander to cool. Discard bay leaves. Chop onions finely and grate carrots together with potatoes and add to the pot containing the chicken stock. Put back on the heat until just tender. Remove from heat. Add chopped up chicken, frozen mixed vegetables with white onion soup powder made up according to instructions on package. Once cooked. Turn off heat, puree and then reheat before serving. Do not over cook. Frozen veg must not get soft or it will lose its fresh flavour. Serve and Enjoy!