Soup SL's Chicken & Root Veg Recipe
A traditional chicken soup, this recipe uses the chicken carcass to maximise flavour. Plus it's so low calorie you could enjoy a chunk of fresh bread too.
- Recipe makes: 6 servings
- Prep time:
- Cook time: 2 hrs
- Calories: 162
- 454g Chicken, Whole, Roast, Average
- 10g Stock Cubes, Chicken, Knorr
- 100g Leeks, Raw, Unprepared, Average
- 3 Med Carrots/150g Carrots, Raw, Morrisons
- 2oz/56g Parsnip, Raw, Unprepared, Average
- 1½ Servings/300g Potatoes, Maris Piper, British, Asda
MethodI use a pressure cooker to cook this, but you could use a stock pot instead, adjust cooking times to make sure everything is cooked soft.
Break the chicken meat off the bones and put to one side. Discard any skin. Put the bones/carcus into the pan and cover the water (a good 2 pints or more in mine). Bring up to pressure (to the boil) and reduce to a low heat to simmer slowly for a whole hour. (If using a pan to keep an eye on liquid levels as you will lose steam).
Finely chop all the veg. Once the carcus has had an hour, take it out and drain the stock back into the pan. Throw all the chopped veg into the stock and add one knorr chicken stock cube. Bring up to pressure and turn the heat low. Leave for 30 mins or more. Meanwhile break the chicken flesh into small chunks and keep covered til later.
Once the veg is lovely and soft, liquidise the soup. Then add in the chicken chunks. Season if needed, and add water if needed. Always taste and trust your tastebuds.
Heat and serve.
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