This is a flexible recipe so if you have other veg, bung it in!
Dice the onion and put it in a big pan on a low heat with a little oil and soften.
Skin the chicken thighs and pop them in too (bones too) for about five minutes and gently colour.
Chop carrot, parsnip, celery/leek. No need to make them too small. Pop them in the pan too. Add water and stock cube, bouquet garni and parsley and turn the heat up so it's simmering. Keep it simmering gently for an hour. Add more water if you like or it needs it.
After about an hour add swede and spuds, cubed. And let them cook. Thinken the soup by crushing the potatoes as it cooks.
Before serving, remove the chicken bones and pull the chicken apart so people get lots of delicious chunks. Do not blend...
Served with fresh brown bread and butter, this is a filling lunch or supper.
This is a delicious and inexpensive Chicken and Vegetable, ideal for cold winter days.
This is a favourite winter special for me. When it's cold, snowy or raining this warming soup fills the house with a lovely tantalising smell.
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I have made this 3 times now and absolutely love it.
by AFinn on Mon Mar 28 2011 reply to this comment
I'd aim for about 2 pints to start with but depends on your pot. But enough liquid to cover the ingredients and you can keep topping up if needs be.
by wilsondan on Mon Oct 19 2009 reply to this comment
Does anyone know how much stock / Liquid I need to put into this soup?
Thanks
Anna
by Anna1992 on Mon Oct 19 2009 reply to this comment