Chicken and vegetable soup

Cooking Soups Chicken and vegetable soup

Beat the sniffles this winter with this hearty chicken and vegetable soup.

Lables: Egg free Fish free Gluten free Lactose free Shellfish free Wheat free
  1. Place chicken stock in a large pot, add the chicken and bring to the boil. Add potato, carrots, leeks and garlic. Simmer for 30 minutes. Remove chicken from pot and when cool enough to handle, remove all the chicken off the bones. Reduce heat of the pot to low while chicken cools.
  2. Return chicken to the pot, add lemon juice and kale. Bring to the boil and simmer for a further 5 mins.
  3. Serve with a drizzle of olive oil and a sprinkle of smoked paprika.

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2 chicken marylands or 4 chicken drumsticks
1 litre chicken stock
2 potatoes, peeled and diced into 2 x 2 cm dice
2 large carrots, peeled and small diced
1 leek, white part only, halved lengthways and sliced
6 garlic cloves, crushed
60g baby kale leaves
1/2 lemon, juiced
Olive oil, to garnish
Paprika, to garnish

Adv

Autors
Preparation time
10
Cooking time
45
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Soups
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