Winter Warmer Chicken and Vegetable Soup

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

 This is Anon's soup, one of the soups made by pupils for the Spaldwick Community Primary School Soup Competition.

• 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)

• Knife
• Saucepan
• Wooden Spoon
• Blender

Always wash your hands before preparing food.

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