Chicken Soup to Get Your Energy Back
published by Thinker333 on Oct 30, 2009
Chicken and root vegetable soup.
- 400 grams of boneless, skinless thights
- 4 medium carrots
- 1 parsnip
- 2 large potatos
- 1 clove of garlic
- 1/2 a leek
- three stems of rosemary
- one slice of lemon
- vegetable stock (1 x oxo cube)
- 3/4 bottle of white wine (supermarket’s cheap variety will do)
- 500ml cold water
- 1/2 a cup of Country Vegetable Mix (from Sainsburys)
- Soy sauce
- Pour 1/2 the bottle of wine into a deep pot and put on high heat.
- Peel your root vegetables.
- Cut the potatoes and carrots into rough squares and circles and add to pot.
- Cut parsnips fine and add to the pot of heating wine.
- Cut the leek and tear into pot so that there is multiple sized rings.
- Chop one clove of garlic fine and and add to pot.
- Add the 400grams of chicken to the pot and add 500ml of cold water. Almost done.
- Add some vegetable stock (1 X oxo cube and stir it in)
- Add the Country vegetable mix. If you can’t find this in your local shop, all a small amount of noodles, cooked lentils and oats and allow to boil with the rest of the soup.
- Add the rosemary and chop a single through-slice of lemon about 1cm thick.
- Let this boil and add some soy sauce to brown the chicken. Once the water has started to reduce by about half, turn down the heat to medium or about alf of where it was. Keep the lid on the pot during the whole cooking process. This should take about an hour.
- Test the chicken to see if it is cooked throughout. If so, add the extra quarter of white wine.
- Allow to cook for another 30 minutes and then turn the heat off and let it cool naturally for ten minutes.
- Remove Lemon and Rosemary and stir.
- Serve with bread and enjoy!
