Winter Warmer Chicken and Vegetable Soup
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This recipe is in category Soups and Sauces
About this recipe
Healthiness : (8 votes)
Difficulty: 
Preparation Time: 10 minutes
Cooking Time: 2 hours stock, 50 minutes soup
Number of servings: 3-4
Serving suggestions: Sprinkle on some dill and serve with hot crusty bread

Preparation Time: 10 minutes
Cooking Time: 2 hours stock, 50 minutes soup
Number of servings: 3-4
Serving suggestions: Sprinkle on some dill and serve with hot crusty bread
This is Anon's soup, one of the soups made by pupils for the Spaldwick Community Primary School Soup Competition.
Ingredients
- 1 large potato
- 3 or 4 swedes
- 1 large onion
- 2 x 5ml spoons (teaspoons) of olive oil
- 2 x 5ml spoons (teaspoons) of butter
- chicken stock (made from chicken bones)
- dollop of sour cream or natural yogurt
- dash of Lemon Juice
- pepper and salt to taste
- dill to garnish (optional)
Equipment
- Knife
- Saucepan
- Wooden Spoon
- Blender
Making and cooking it

- Pour water into a large pan and put left-over chicken bones into it. Cover and simmer for 2 hours
- Roughly chop the vegetables (don't worry too much about size)
- Heat oil and butter in a large pan; toss in the vegetables and briefly saute
- them to bring out the flavour
- Add enough stock to cover and simmer until well cooked - about 45 minutes
- Drain most of the stock and puree the vegetables to the desired consistency
- Return the stock and vegetable puree to the pan and gently reheat
- Stir through the soup cream or yogurt
- Add lemon juice, pepper and salt to taste

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Carefully slice the onions (ask an adult for help)In a large pan heat the olive oil, add the onions...