Chicken soup
Ingredients
- 500 millilitres Chicken stock OR vegetable
- 1 1/2 cups Cooked chicken
- 1 grated Carrot
- 1 cup Mixed Vegetables
- 1/2 chopped Onion
- 1 tablespoon Parsley
- Salt and pepper to taste.
Instructions
- Use 500ml of pre made stock or make up a bullion cube or powder. Pop into a medium sauce pan on medium heat.
- If you're using frozen vegetables break up and pop into the chicken stock to start defrosting, when tender add the onion, grated carrot and chopped chicken. Heat through and serve topped with a little chopped parsley.
Notes
The very quick way is to pre cook either fresh or frozen vegetables in the microwave while heating the chicken stock on the stove.
Add all together in the pot until all heated through and tender, season then serve. You can't over cook this.
As I always have cooked then frozen chicken drumsticks in the freezer I defrost 3, chop and add to the pot.
I always put carrot in I love the flavour it gives. This is soup great for any of the little bits of veges that are left in your fridges crisper. (broccoli, cauliflower etc)
Add pre cooked pasta of any kind to make it chicken noodle soup. If you're not in a hurry cook the pasta in the pot with the soup.
Optional ... As an extra to thicken and give flavour beat an egg in a bowl and just before serving stir into the stock and vegetables. It may look like a cake mix that has split but it gives the soup a whole new flavour.
Picture is with fresh vegetables cooked in the stock. I also use the stalks of the cauliflower and broccoli by trimming and slicing.
I cooked the pasta in the stock.
No egg added in photo.