This soup should be made on the same day as roasting a chicken. When you eat it is up to you - you can eat it the next night - a Monday - or freeze it and eat it another time. But it's soooo good.
country chicken soup
(serves 2)
300g roasted chicken, shredded (ideally leftover from a roast)
1 large leek, sliced
1 large carrot, diced
1 large stalk of celery, sliced
1 tbsp olive oil
750 ml chicken stock (ideally made from the chicken)
100 g dried soup mixture (peas, lentils, etc), cooked per instructions
1 large red pepper, chopped
1 large courgette, chopped
200 g mushrooms, sliced
100 g spinach leaves
salt and pepper
lemon juice
basil and sour cream (to garnish)
Heat the oil in a large pot. Sautee the celery, carrots and leek for about five minutes. Then add the hot stock little by little. Add the courgette, peppers and mushrooms and bring to an almost-boil, before reducing to a simmer for about 25 minutes. Then pour in the drained country soup mixture, the spinach leaves and the lemon juice. Season well.
If serving immediately, top with basil leaves and sour cream. Otherwise, freeze it as is, and slowly bring to a boil.
Calories: less than 350 for half. A great deal. And boys like it too, if "we can have this again" is anything to go by.
Subscribe to:
Post Comments (Atom)
Posts
1 comment:
My dear Ms.Staves:
I read your recent posting regarding Eggs Jenedict with a smile on my face-a quite catchy variation on the theme, I must say.
Your very appealing chicken soup recipe made me hungry to whip up a pot meself, and I must needs make a trip to market in order to procure the necessary provisions, along with some nice pinot grigio, of course...
Do keep up the fine blogging, and I look forward to future culinary delights to spring forth whilst we brave the blustery blasts of winter.
I remain, your most proud Pops,
J.C. Trentingham III, esquire.
Post a Comment