Chicken & Vegetable Soup


medium size chicken
5 peppercorns
1 onoin, finely chopped
1 teaspoon celery seeds
1 large carrot, peeled and chopped
1 cup macaroni
1 stalk celery tops too,
1 large courgette,
small pieces of cauliflower & broccoli
3-4 cup sliced mushrooms
450g can tomato puree
450g can tomatoes


Day 1, Place chicken, peppercorns, onion, celery seeds and carrot in a saucepan and cover with water. Gently boil until chicken is cooked.
When cool enough to handle, remove meat off chicken and then refrigerate overnight.

The next day remove any fat from stock and place in a saucepan and bring to boil. Then add macaroni and cook for 5 minutes.  Add vegetables, tomato puree and tomatoes, season to taste and cook until vegetables and pasta are tender. Add chicken to the soup for the last 5 minutes of cooking.

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