Chicken veggie soup

(makes 4 servings)

INGREDIENTS

  • whole chicken

  • 2 onions

  • 4 celery sticks

  • 6 cloves of garlic, minced

  • 2 large carrots

  • 2 bay leaves

  • 1 tsp dried thyme

  • 1 tsp pepper

  • 1½ tsp dried parsley

  • 1.5 pints chicken stock

  • 1 tblsp olive oil

  • 200g mushrooms

  • 1 tbslp balsamic vinegar

  • Optional: 1 cup coconut milk/dairy cream

 

METHOD

  1. Chop the onions and fry with the garlic and olive oil for about 5 minutes, until soft then add the chopped celery and cook for 2 more minutes,

  2. Chop the carrots and boil for 5 minutes until just about soft,

  3. Remove the meat from the chicken and place in a large pot, along with the leg bones as they add chicken flavour (but you can leave them out if you prefer),

  4. Chop the mushrooms into chunks and cook with a little butter, balsamic vinegar and 3 tblsp water for 5 minutes,

  5. Add everything to the pot along with pepper, herbs and chicken stock,

  6. Bring the pot to a boil for a couple of minutes then reduce the heat to medium, add more water if the mix is too thick,

  7. I add coconut milk for a little more richness and creaminess,

  8. Cook for a further 5 minutes, then remove the leg bones and bay leaves,

  9. Taste to test if you would like to add any more salt or pepper,

  10. Serve and enjoy.

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