|Photo: chicken and vegetable soup recipe|
The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Hearty chicken and vegetable soup recipe. Enjoy the Middle Eastern Cuisine and learn how to make Hearty chicken and vegetable soup.
Warm up your Friday night with this hearty soup.
To Prep 0:20
To Cook 1:15
2 tablespoons olive oil
1 leek, halved, washed, thinly sliced
2 garlic cloves, crushed
1 large carrot, peeled, diced
2 sticks celery, diced
2 small zucchini, diced
1 swede or turnip, peeled, diced
1 1/4 cups dry soup mix, rinsed (see note)
8 cups chicken stock
1kg skinless chicken lovely legs
Heat oil in a large saucepan over medium heat. Add leek and garlic. Cook, stirring, for 2 minutes or until soft but not coloured. Add carrot, celery, zucchini and swede. Cook for 2 minutes. Stir in soup mix, stock, chicken and 1 cup cold water. Increase heat to high. Bring to the boil.
Reduce heat to low. Simmer, partially covered, stirring occasionally, for 1 hour or until soup mix and vegetables are tender.
Remove chicken legs from soup. Allow to cool slightly. Remove meat from bones. Roughly chop chicken meat and add to soup. Season with salt and pepper. Ladle soup into warmed bowls. Serve.
Super Food Ideas – July 2006 , Page 67
Recipe by Michelle Lucia
Photography by Mark O’Meara