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Chicken and Vegetable Soup

Cook Time:

Approx 1 hour

Level:

Easy

Ingredients

  • 1 Medium Chicken

  • 1 Brown Onion, whole

  • 2 Carrots, diced

  • 2 Celery sticks, chopped

  • 1 Tin Corn Kernels, drained

  • 1 Tin Baby Corn Spears, drained & chopped into thirds

  • 1 Tin Creamed Corn

  • 1 pkt Chicken Noodle Soup

  • 2 Chicken Stock Cubes

  • Salt & Pepper to taste

  • 1 tsp Crushed Garlic

  • 1 tsp Dried Parsley

  • 1/3 cup rice

  • Sweet Chilli Sauce approx 1/3 Cup or to taste

  • Optional Tobasco Sauce



Preparation

Step One

Cut and peel onion, place inside chicken. Then place chicken in a suitable sized pot (ours is 7 litre capacity). Fill pot with cold water, ensuring chicken is covered completely. Put pot over high heat and bring to boil.


Step Two

While chicken is coming to boil, prepare all of the vegetables, then add to the pot once all prepared.


Step Three

Add garlic, parsley, creamed corn, chicken noodle soup, rice, sweet chillit sauce and tabasco sauce (if adding).


Step Four

Once pot has come to the boil, reduce heat to a simmer and cook chicken for approximately 30 minutes, or until cooked through.


Step Five

Once chicken is cooked, remove from the broth, remove the skin from the chicken and discard. Remove all of the meat from the carcass and shred and place the shredded chicken meat back into the pot. Remove onion from chicken carcass and chop roughly and place back into pot.


Step Six

Time to taste the soup and add salt and pepper to taste and adjust any additional sweet chilli sauce if required. Continue to simmer for 30 minutes. Then serve and Enjoy!


Can be frozen (we put ours into freezer bags with enough for two in each bag)


See Chris make this recipe in the below video, skip to time stamp 18.03 to see the recipe.





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