Monday, August 14, 2017

Chicken and Vegetable Soup

This is the best recipe. No matter what I put into it, it always turn out delicious.

Last night, I was very lucky, and Miss Maddie cooked it.

It's the meal that really costs not a whole lot. We usually pop one whole chicken in.
It's always best when it is a free range, or free range organic. But it's up to you what you use.

It is the BEST way of cleaning out your fridge.
So the cost is more or less the chicken you buy.

You can use a whole chicken, like we do, or a couple of chicken breasts, although the bones tend to give it more flavour.

And here is the important part. You can throw in whatever vegies you have in the fridge and in the garden.

Last night Maddie used,

A soup pack which had a turnip and a swede
Celery, carrots, a potato and an onion
She added
Carrots, zucchini, a quarter of a cabbage,
And from the garden, some bok choy leaves

Some salt, and pepper, and a pinch of good quality curry powder, and a sprinkle of either vegetable or chicken stock powder.

Fill the large pot up with water until it covers the vegies and the chicken. Boil for a bout 1.5 hours
Before you serve, take the chicken out and take the meat off and pop it back into the soup.

To serve, a dash of soy sauce and a turn of cracked black pepper.

This made about 20 serves of the soup.

Until next time
Lots of it

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