Friday, 18 December 2009

Recipe: Chicken and Vegetable Soup

Ingredients -

about 1 and 1/2 ltrs chicken stock
1 medium, onion, peeled and chopped finely
1 medium red pepper, deseeded and chopped finely
2 medium carrots, peeled and chopped finely
3/4 cup of vermicelli
handful of lentils
2 tbsps tomato ketchup
1 tsp chilli flakes
1 tsp thyme
1 tsp garlic salt
salt and pepper to taste

Method -

Put all of the ingredients except the salt and pepper into a large saucepan and bring to the boil and then turn the heat down to low and simmer gently until the vegetables are soft and the pasta is cooked.

After around 20 mins of cooking time, it is now a good time to taste the soup and add the salt and pepper to your taste.

You may also find that you want to add more water to the soup if it is to thick, if it is not thick enough you can add a few more lentils or a chicken stock cube.

I find after about an hour of gentle cooking the soup is ready to serve.

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