Chicken and vege soup Recipe

Name: Chicken and vege soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 onion; 1 clove garlic; 1 liter boiling water; 1 medium cooked chicken, I like to use the leftovers from the roast the night before; 250 ml chicken stock from a box; 1 chicken flavored oxo cube; 1/2 head of broccoli; 1 carrot - diced; 1 corn, with kernels sliced off; 1 potato - cubed

Servings: persons

1/2 onion
1 clove garlic
1 liter boiling water
1 medium cooked chicken, I like to use the leftovers from the roast the night before
250 ml chicken stock from a box
1 chicken flavored oxo cube
1/2 head of broccoli
1 carrot - diced
1 corn, with kernels sliced off
1 potato - cubed

1
Put a tablespoon of oil in the bottom of a large pot and turn the element to high.
2
Slice the onions and the garlic and place in pot to soften.
3
Pour the boiling water into the pot and lower the chicken carcass into the water.
4
Put the lid on the pot and bring to boil, then turn the element down to medium and let it boil away for 15 minutes.
5
While the chicken is softening, you can cut up your vegetables.
6
At the end of he 15 minutes, get a collinder over a large bowl and pour the water/chicken mix through the strainer.
7
Pour the stock water in the bowl back into the large pot and put back on the stove top.
8
Add your veges and the box of liquid stock and the oxo cube.
9
This enhances the flavor of your chicken and onion water.
10
Go back to the chicken carcass and pull off any chicken meat (no bones!)
11
To put back in your soup.
12
Let the broth boil for 10 minutes, then add the chicken and bring down to a low heat for 15 minutes.
13
Serve in bowls with fresh parsley or bread and butter.

2478

kcal

Calories

255

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/2 onion, 1 clove garlic, 1 liter boiling water, 1 medium cooked chicken, I like to use the leftovers from the roast the night before, and more.

Yes, Chicken and vege soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken and vege soup

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