Winter definitely feels like it is here early this year, and with Winter comes delicious Winter Soups. I just LOVE this time of the year and I could seriously eat Soup all day and everyday during the cooler months. I find it sometimes hard to find delicious new soup recipes without having to go through the not so great ones. So I thought I would share with you a NEW favorite I came across. This recipe came from Brendan’s Dad, who also loves a good hearty Soup. We have enjoyed it in our house over the past couple of days and I hope you enjoy it just as much. If you make any adjustments to it please let us know what you did differently so we can all try them out.
Hearty Chicken & Veggie Soup
Ingredients
- 2 tablespoons Oil
- 1 Onion – thinly sliced
- 2 Garlic Cloves – crushed
- 1 Carrot – diced
- 2 Celery Sticks – diced
- 2 Zucchini – diced
- 1 1/4 cups Soup Mix
- 8 cups Chicken Stock (liquid)
- 1 kg Chicken Legs – skinless (I used drumsticks but you could also use Maryland)
- 45g Chicken Noodle Instant Soup
- 420g can Creamed Corn
What to do:
- Heat oil in a large saucepan over medium heat
- Add onion & garlic & cook, stirring, for about 2 minutes or until soft but not brown
- Add carrot, celery & zucchini and cook for another 2 minutes
- Stir in soup mix, stock, chicken, chicken noodle soup & creamed corn
- Increase the heat to high & bring to the boil
- Then reduce heat to low & simmer, partially covered, stirring occasionally for 1 hour or until soup mix & vegetables are tender
- Remove chicken legs from the soup and allow to cool slightly
- Remove meat from bones and roughly chop meat
- Add meat back into the soup
- Season with Salt & Pepper and serve with crusty bread
**** If soup is too thick for your liking add 1 cup of water while cooking ****
I hope you enjoy this recipe as much as we have.
Mel xoxox