2013-05-19
Chicken and Vegetable Soup
Ingredients
- 1.5 ltrs chicken stock
- 1 leek, quartered lenghtways and thinly sliced
- 6 celery sticks, diced
- 2 small turnips, diced
- 250 gms chicken breasts
- Sea salt and freshly ground pepper
- 50 gms risoni pasta
- 150 gsm peas (fresh or frozen)
- Parmesan cheese, shaved
- Flat leaf parsley, finely chopped
- Crusty Bread
- Servings : 6-8 people
- Prep Time : 10
- Cooking Time : 25
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Method
- Bring the chicken stock to boil in a large pot.
- Flatten the chicken and season well.
- Put all the chopped vegetables into the stock (leek, celery and turnips) and season well before adding the chicken breasts. Bring to the boil and then turn down and cook for 10 minutes.
- Remove the chicken breasts and add the risoni pasta and cook for another 5 minutes.
- Add the peas and cook for a further 2 minutes if they are frozen and 5 minutes if they are fresh.
- Shred the chicken and add it to the soup.
- Serve scattered with chopped parsley and grated parmesan and crusty bread on the side.
Dad was always the big soup maker when we were growing up and last time I went to visit he made this soup and it has been a firm winter favourite ever since.
Recipe Category: Entrees & Snacks
