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August 14, 2018

Chicken and Vegetable Soup

August 14, 2018/ Lucy Waverman

My son-in-law's friend made a version of this soup for us on our first night in the chalet. If you serve it without a pasta course following, add noodles to the soup to make it a meal in one.

Ingredients

4 cups good chicken stock, fresh or store-bought
1 cup parsnips, peeled and cut in rounds
1 cup carrots, peeled and cut in rounds
1 cup diced Spanish onion
8 ounces (250 grams) boneless, skinless chicken breasts, diced
2 cups baby spinach
2 tablespoons chopped dill
Salt and freshly ground pepper

Method

Heat stock in a pot over medium high heat until simmering. Add parsnips, carrots and onion and simmer for 6 to 8 minutes or until vegetables are softened. Add chicken and simmer 4 minutes longer or until cooked through. Add spinach and cook until spinach is wilted. Add dill and season with salt and pepper to taste. Serves 4.

Lucy Waverman's Kitchen

Lucy Waverman's Kitchen

All recipes

Lucy Waverman's Kitchen

These recipes are developed, tested and re-tested until perfect. Try one at home tonight.

Chicken and Vegetable Soup

Ingredients

Method