Chicken and Vegetable Soup
- 500 grams chicken thighs or breast
- 5 spring onions
- 2 large carrots chopped
- 2 zucchini chopped
- 2 potatoes chopped
- 1 litre chicken stock
- 200 grams frozen peas
- salt and pepper for seasoning
- fresh herbs for seasoning
- Dice chicken into bite size and cut vegetables all the same size to get even cooking. Chop whites off spring onions and cook in pan and add flour cook until flour has disappeared. Add stock to de-glaze pan than add rest of stock. Add carrot, zucchini and potato. Simmer on medium heat and cook for 20 minutes. Season to taste. Add peas cook for 5 minutes more and just before serving put in fresh herbs than serve into bowls and serve with crusty bread. Enjoy.
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