Name of Recipe:Chicken & veg soup
Number of People:4 serves
Ingredients:
1 litre salt reduced chicken stock
1 onion
2 carrots
1 swede
1 turnip
2 sticks celery
2 chicken thighs
pkt low salt chicken noodle soup mix
Preparation:
Roughly chop the vegies. Place in the TM bowl along with the liquid stock. Blitz 3 seconds speed 5 then cook 35 minutes 100o reverse, speed 1. Whilst this is coming to the boil, cut the thigh meat up into 1cm cubes, discarding fat and add this through the MC hole. After 35 minutes, add the packet chicken noodle soup mixture through the lid and cook a further 5 mins 100o reverse, speed 1.
Tips/Hints:
Having come down with the flu (again!) I needed a fix of chicken soup. This one came together really quickly and is just what the doctor ordered. You could vary the vegies or use a chicken fillet instead of the thigh meat and of course use your own chicken stock or water/stock cubes but this is a full flavoured soup with the help of a couple of pantry items.
Members' comments
ILB - This soup is delicious! Had some spare fresh parsley, so I chopped this up roughly and added it to the soup right at the end which added a freshness to the soup. You could also add some garlic and ginger before cutting up the onion to really help the cold along. However, I used full strength Chicken Noodle Soup mix which was a bit too salty, so next time I'll go with JD's recommendation of the salt reduced version.
Paulinel - I absolutely love this soup.
