Comfort+ on a cold day: chicken & veggie soup

How’s the weather been the last few days? Around these parts it’s been called what is officially known as “bloody freezing” with yesterday not moving much past 7 or 8 degrees all day. We bunkered down fireside with Harps home from school with a cold and Maggie complaining “I sick too Mumma, sore throat” so we didn’t move much from the couch or fire.

Things are still a little grim here today although the sun is trying to break through and warm things a little but despite that, I made a trip to the local fruit shop to stock up on veggies which I am craving and some supplies for a big batch of chicken soup to ward away these lingering colds and to warm and nourish us with loads of hidden veggies.

Of course I have made enough for an army but when Rob and I sat down for lunch and polished off 2 big bowls each, and then Maggie when she woke, 2 smaller bowls, and some for my sister, we will be through this pot in no time. It’s delicious, and so comforting on a cold winters day…like a big hug from your Mum and then being tucked up on the couch with slippers AND a doona on. Yep, that comforting.

Chicken & veggie soup

500 grams chicken (shredded)
2 large garlic cloves (minced)
2 sticks celery (finely diced/cubed)
2 carrots (finely diced/cubed)
1 brown onion (finely diced/cubed)
1 parsnip (finely diced/cubed)
1 leek (finely sliced)
1 zucchini (finely diced/cubed)
1/2 Bunch parsley
Olive oil, salt & pepper
1.5 litres chicken stock
500 mls water
2 cups small pasta (like a macaroni)

1. Dice all the veggies into small and uniform shapes (or as much as you can be bothered to do) and have them all ready to go

2. I poached some chicken breasts slowly and then shredded them but you could use left over roast chicken or a charcoal chicken shredded – set aside

3. Into a heavy saucepan add in a couple of tablespoons of olive oil, the onion, garlic, finely chopped stalks of the parsley, carrot and celery with some salt and pepper and cook until sweated off

4. Add in all the other veggies, the 1.5 litres of chicken stock and the shredded chicken and simmer for 10 mins or so

5. Then you can add in the pasta and extra water (the pasta will soak up A LOT of the liquid) and then simmer for another 15 mins or as long as you like (the longer it simmers, the more intense the flavour) check for seasoning and add in extra salt and pepper if needed

6. When you are ready to serve finely chop some parsley and serve with lashings of fresh black pepper. You won’t be able to stop at just one bowl, just saying.

This is probs more of a meal and less of a soup it’s FILLING and delicious. And my non soup eating husband devoured it and LOVED it. As did the baby. And probably the big two when they get in the door from school this afternoon.

Chicken & Veggie Soup

Serves 6-8
Prep time 15 minutes
Cook time 40 minutes
Total time 55 minutes
Meal type Lunch, Main Dish, Soup

Ingredients

  • 500g chicken (shredded)
  • 2 Large garlic cloves (minced)
  • 2 stalks celery (finely diced)
  • 2 carrots (finely diced)
  • 1 brown onion (finely diced)
  • 1 parsnip (finely diced)
  • 1 leek (finely sliced)
  • 1 zucchini (finely diced)
  • 1/2 bunch flay leaf parsley (finely chopped)
  • 2 tablespoons olive oil
  • Salt & pepper (seasoning)
  • 1.5l chicken stock
  • 500ml water
  • 2 cups pasta ((small like macaroni))

Directions

Step 1
Dice all the veggies into small and uniform shapes (or as much as you can be bothered to do) and have them all ready to go
Step 2
I poached some chicken breasts slowly and then shredded them but you could use left over roast chicken or a charcoal chicken shredded - set aside
Step 3
Into a heavy saucepan add in a couple of tablespoons of olive oil, the onion, garlic, finely chopped stalks of the parsley, carrot and celery with some salt and pepper and cook until sweated off
Step 4
Add in all the other veggies, the 1.5 litres of chicken stock and the shredded chicken and simmer for 10 mins or so
Step 5
Then you can add in the pasta and extra water (the pasta will soak up A LOT of the liquid) and then simmer for another 15 mins or as long as you like (the longer it simmers, the more intense the flavour) check for seasoning and add in extra salt and pepper if needed
Step 6
When you are ready to serve finely chop some parsley and serve with lashings of fresh black pepper. You won't be able to stop at just one bowl, just saying.

Have you been getting stuck into some soup in this weather?
What’s your favourite?
How do you stop yourself from eating 34 Kingston biscuits afterwards because you feel virtuous?

Comments

  1. How to stop eating Kingstons? My technique – eat a packet of Scotch Fingers convincing yourself they’re a better option cos they’re less sweet….

  2. This is the kind of meal which my family refers to as “Casseroup”. A cross between casserole and soup. Always popular here, easy to cook and your recipe looks delicious.

  3. Merilyn says:

    Thanks beth!
    I made similar soup today inspired by you!
    As like you i make up my own recipes as i go!
    Chuck in and flavour up!
    Delicious!
    Hope the bug doesn’t go through whole family!
    Much love m)x

  4. Cold and rainy today so we are also making this to keep us going through the weekend. Although I’m afraid to say that we’re starting with bacon and eye rolls because we didn’t have any cash on us to buy at soccer this morning.

  5. Yes, going to whips this up this arvo. Brisbane finally has some rainy winter weather, not cold at all but I’ll take any opportunity for a good stew!

  6. I made this tonight and tossed in some bacon. MMMM bacon. Delish! Thanks for the great recipe Beth.

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