Chicken and Vegetable Soup

Zsuzsa's Note:

This is a recipe that my daughter brought home one year from her Home Economics class at school and has been a family favourite ever since. It is best made the day before, so that all the flavours have a chance to combine. The parsley may be omitted.

• Total Time: 1 hrs 30 mins
• Prep Time: 30 mins
• Cook Time: 1 hrs

Ingredients:

Servings: 6

• 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:

1. Put all ingredients in a large pot and cover with water.
2. Cook for about one hour.
3. Remove chicken and chop finely.
4. Mash soup with a potato masher or blend with a hand held electric blender.
5. Return chicken to soup.
6. Taste and adjust seasonings as required.

Reviews

[Sydney Mike]

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]