Vegetable Soup With Chicken Recipe
Vegetable Soup with Chicken is a very common soup and easy to cook. The faultless mixture of leeks, bay leaf, sprigs thyme, carrots, baby turnips, celeriac, crushed garlic clove, cloves, white wine, soup noodles bunch chives along with the chicken and dart of salt and pepper makes the vegetable soup with chicken a hot favorite.
Ingredients
3 leeks
1 bay leaf
2 sprigs thyme
5 oz cubed carrots
5 oz cubed baby turnips
2 oz cubed celeriac
1 crushed garlic clove
1 chicken
Salt
Pepper
3 cloves
1 cup white wine
2 tbsp soup noodles bunch chives
Directions
Remove the green part of the leeks, wash thoroughly and tie it into a bunch with the bayleaf and thyme.
Remove the base and the outer skin of the white part of the leeks, slice in half lengthwise and then in 1/2 inch (1.25 cm) slices across.
Wash them thoroughly.
Put the carrots, turnips, celeriac, white leeks, garlic and the bunch of herbs into a large casserole.
Add 2 1/4 cups (500 ml/ 18 fl oz) of hot watet Cover and microwave for 5 minutes on HIGH.
Cut the chicken into 8 pieces, removing as much fat as possible.
Add salt, pepper, cloves, the white wine and chicken pieces to the casserole.
Cover and microwave for 15 minutes on HIGH.
Stir the casserole, cover and microwave for a further 20 minutes on MEDIUM-HIGH.
When the chicken is cooked, remove it from the casserole and set aside.
Discard the cloves and bunch of herbs.
Stir in the soup noodles and milk, cover and microwave for 5 minutes on HIGH.
Rinse the chives, pat dry .on kitchen paper and snip with a pair of kitchen scissors.
Pour the mixture into a soup tureen, sprinkle the chives over
Remove the base and the outer skin of the white part of the leeks, slice in half lengthwise and then in 1/2 inch (1.25 cm) slices across.
Wash them thoroughly.
Put the carrots, turnips, celeriac, white leeks, garlic and the bunch of herbs into a large casserole.
Add 2 1/4 cups (500 ml/ 18 fl oz) of hot watet Cover and microwave for 5 minutes on HIGH.
Cut the chicken into 8 pieces, removing as much fat as possible.
Add salt, pepper, cloves, the white wine and chicken pieces to the casserole.
Cover and microwave for 15 minutes on HIGH.
Stir the casserole, cover and microwave for a further 20 minutes on MEDIUM-HIGH.
When the chicken is cooked, remove it from the casserole and set aside.
Discard the cloves and bunch of herbs.
Stir in the soup noodles and milk, cover and microwave for 5 minutes on HIGH.
Rinse the chives, pat dry .on kitchen paper and snip with a pair of kitchen scissors.
Pour the mixture into a soup tureen, sprinkle the chives over
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