Chicken Soup

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  • 4 – 6 chicken pieces
  • 1 teaspoon salt
  • pepper to taste
  • 1 bay leaf
  • 3 carrots, sliced
  • 2-3 celery stalks
  • 1 cup frozen peas
  • 1 cup frozen corn
  • 2 tespoons powdered chicken stock


Place chicken in pot and cover with water (approx. 1 litre), add salt, pepper and bayleaf. Cover and simmer for 1 1/2 hours until chicken is tender. Remove chicken, and when cool, remove bones etc and shread or chop chicken into smaller pieces. Remove bay leaf.

Return chicken to pot and add vegetables and stock and an extra 500mls water. Cook for 15-20 minutes, until vegetables are tender.

Add noodles if you wish, or thicken soup slightly with a bit of cornflour mixed in water.

Serve hot with crusty rolls.


The recipe above has been supplied by a member of the public and has not been individually tested by Helen Jackson. Helen Jackson does not accept any liability in relation to publication of this recipe.

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