Sunday, 16 September 2012

Chunky chicken and vegetable soup

This soup is great as you can use whatever veg you have left over and in fact whatever meat. Some left over roasted lamb would be good for example, or just leave it out. You could also add your choice of beans. I think butter beans would work well. Just put in what you fancy/have. It's as simple as that!
I placed the following in a pan, you could fry the veg and chicken up first for more flavour but I didn't bother. I just chucked it all in and cooked it on the hob. What could be easier!
- 1 leek roughly chopped
- 2 carrots roughly chopped
- 1 pepper roughly chopped
- two large handfuls of kale roughly chopped
- 2 garlic cloves crushed
- 2 tins of tomatoes
- 1 tablespoon of tomato purée
- two chicken legs with the skin on (just throw them in as they are)
- 1/2 litre of chicken stock
- salt and pepper
Boil the above for about 45 mins until all of the vegetables are soft. Add a splash of balsamic vinegar and cook for a few more minutes. Remove the chicken legs and allow to cool slightly until you can touch them without burning your hands. Remove all of the meat and discard the bones. Chop the meat into smallish pieces and put back into the soup and stir.
Serve immediately or cool and refrigerate until you want to eat it. I make two big soups on a Sunday and eat them through the week. Just remember ones with meat in might not last for a week so eat these first!

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