Chicken and Vegetable Soup
This is a simple and quick soup to prepare and cook. It is also a great way to use the inner fillets of the chicken breast.
Ingredients
- Spanish Onion x ¼
- Celery Stick x 1
- Leek x ¼
- Donkey Carrot x ¼
- Plain Flour x 1 Tablespoon
- Inner Chicken Fillets x 2 (This is the small piece attached to the inside of the chicken breast)
- Chicken Stock x 300 ml (Freshly made or a stock cube dissolved in water)
- Flat Leaf Parsley x 1 Sprig
The Chicken And Vegetable Soup
Preparing The Ingredients
- Peel the onion, cut it into ½ and small dice
- Wash the celery stick and cut it into a small dice
- Cut half of the leek in half lengthways and give it a good wash, small dice one side of the washed piece of leek
- Peel the carrot and cut the carrot in half, small dice a ¼
- Have 2 inner chicken breast fillets ready to use
- Chicken stock hot and ready to go
- Pick the leaves from the flat leaf parsley and slice, keep 5 whole picked leaves for the garnish
Cooking The Chicken And Vegetable Soup
- Heat a pan on medium heat and add a little oil
- Add in the onion, celery, leek and carrot. Cook and mix for 3 minutes
- Stir in the flour and cook for 1 minute
- Pour in the hot stock and bring the soup to a boil and simmer
- Drop in the inner fillets and cook for 7 minutes
- Once the chicken has cooked remove it from the soup and shred it down. Once shredded add back into the soup
- Stir in the cut parsley and remove from the heat
Finishing The Soup
- Pour the soup into a bowl and top it with the leaves of flat-leaf parsley
