With winter well and truly settling in over Sydney, I decided that a nice and easy chicken and vegetable soup was just the thing to do with the first batch of stock from that chicken. This is a good basic recipe for using whatever fresh veges you have, and you can vary the ingredients quite a bit. It goes pretty well with corn, parsips, or one of those “soup packs” you can get at the supermarket or green grocer at this time of year. It’s pretty light and quick to prepare, a nice contrast to some of the heavier meals that we find ourselves tucking into over winter!
This quantity was enough for two of us for a full meal.
2 finely diced garlic cloves
3 cups chicken stock, 2 cups water (adjust according to your stock)
shredded chicken (1 1/2 breast fillets)
2 carrots, cut into chunks
3 medium potatoes, cut into chunks
6 broccolini stalks, cut into thirds
2 handfuls small soup pasta (or break some thin spaghetti)
spring onion
Put the chunks of potato and carrot in the microwave for about 2-4 minutes, to get them started. You want them about 3/4 cooked. Put a drop of oil in the pot, and over a gently heat, soften the garlic for a minute so that it releases some flavour, but don’t let it start going brown or sizzling. Add the stock and water, and bring to boil. Add the carrots and potatoes and pasta and allow it simmer until the veges and pasta are done (about 8-10 minutes). Add the chicken and the broccolini for the last minute or two. Check the seasoning, serve in soup bowls and sprinkle some spring onion over the top.
