Chicken and Vegetable Soup
- Ready In:
- 1hr 30mins
- Ingredients:
- 14
- Serves:
-
6-8
ingredients
- 1 skinless chicken breast fillet
- 1 onion, diced
- 1 turnip, diced
- 1 swede, diced
- 4 carrots, diced
- 1 parsnip, diced
- 4 sticks celery, sliced
- 1 teaspoon parsley (optional)
- 1 cup small shell pasta, eg. shells or 1 cup risoni
- salt (a little)
- pepper (lots)
- 4 chicken stock cubes, crumbled or 2 teaspoons chicken stock powder
- 1 (8 ounce) packet chicken noodle soup (if available)
- 1 -2 tablespoon Worcestershire sauce
directions
- Put all ingredients in a large pot and cover with water.
- Cook for about one hour.
- Remove chicken and chop finely.
- Mash soup with a potato masher or blend with a hand held electric blender.
- Return chicken to soup.
- Taste and adjust seasonings as required.
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Reviews
-
Must say this is probably the first time I've ever made a soup with a vegetable combo that included turnip, rutabaga (first time I'd ever heard it referred to as a swede, but then . . .) & parsnip ~ Very, very nice! Pretty much followed the recipe on down, & we were wonderfully satisfied with the results, as was a neighbor couple! [Made & reviewed in Zaar Chef Alphabet Soup Tag]
RECIPE SUBMITTED BY
I was born in Budapest, Hungary, but grew up in Melbourne, Australia. I have two girls, aged 10 and 13. I like cooking, knitting, reading, the movies, etc. My husband's name is Bernie.