Chicken and Vegetable Soup

• Cups 20

• Preparation time:

• Cooking time:

Ingredients

Stock

1 whole raw chicken approx 1.6kg
1 carrot, roughly chopped
2 celery tops
1 onion, peeled and halved
2 cloves garlic, peeled and squashed
cracked black pepper
2 tablespoons cream
1/2 cup parsley, chopped
black pepper and salt
2 litres water


Soup

100g butter
1 large onion, chopped
2 cloves garlic, peeled and chopped
2 carrots, peeled and diced
2 celery sticks, diced
5 tablespoons plain flour
2 litres chicken stock
1 cup corn kernels
400g broccoli flowerets
chicken meat, (from stock), cooked and chopped
2 cups cooked rice or 2 cups uncooked noodles
salt and pepper to taste

Method

1. Place the stock ingredients in a large saucepan, bring to the boil, and skim the surface to remove any scum. Reduce heat and simmer covered until chicken is cooked, approximately 1 1/2 hours.
2. Strain the stock, cool and remove the fat from the surface.
3. Remove the meat from the chicken and chop roughly. Discard the vegetables.
4. Melt the butter in a large saucepan on medium heat.
5. Add onions, garlic, carrots and celery. Cook gently until soft.
6. Gradually stir in stock.
7. Add corn, broccoli and chicken. Bring to the boil, then simmer gently for 15-20 minutes.
8. Stir in rice or noodles and simmer another 10 minutes.
9. Serve into soup bowls, garnish with chopped parsley and serve with crusty bread.

Notes