A budget winter meal, which has been a family favourite of ours for many years. The ingredients of this soup are based on saving money at the supermarket without compromising on flavour, as well as being a healthy, low-fat meal. I like to buy the small twin-pack chickens which are very economical. I freeze one for the next soup and save half the packet of pasta for next time also. I easily get two meals out of one soup, have leftovers, or feed a crowd for next to nothing.
Ingredients
- 1 whole chicken skin on small uncooked
- 3 1/2L water
- 3 tbs chicken stock powder
- 5 bay leaves
- 1 onion peeled
- 1 carrot broken into chunks
- 1 celery stick thickly sliced
- 2 tsp mixed dried herbs
- 1/2 tsp salt and pepper *to taste
- 250g pasta small uncooked
- 420g canned corn kernels drained
- 420g cream-style canned corn
- 2 carrots diced peeled *extra
- 2 celery sticks diced *extra
- 2 cups mixed vegetables diced
Method
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Step 1Place first 9 ingredients into a large 5L soup pot, bring to the boil, then reduce heat to a rapid simmer for approximately one hour.
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Step 2Meanwhile, cook pasta as per packet instructions until al dente. Drain and set aside.
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Step 3Remove the chicken and stock vegetables from the broth. Discard stock vegetables.
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Step 4Debone chicken, roughly chop meat and return to pot.
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Step 5Add corn kernels, creamed corn, carrots, celery and 2 cups of vegetables of choice.
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Step 6Simmer for a further 45 minutes, check seasoning, add salt and pepper and additional chicken stock powder if necessary.
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Step 7Add cooked pasta and extra water to balance the liquid ratio, depending on size of chicken and amount of vegetables. Simmer for an extra five minutes.
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Step 8Serve with crusty bread for a complete family meal.
Equipment
- 1 large stock pot
Recipe Notes
Finely dice vegetables of choice: broccoli, cauliflower, peas, beans.
If you like the sound of this recipe, you might also like this American Chicken.
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