Name: Chicken and vegetable soup
Cook time: 160 min
Total time: 160 min
Yield: 6
Ingredients: 1.5 kilogram whole chicken; 1 brown onion (80g), halved; 2 litre (8 cups) water; 5 black peppercorns; 2 bay leaves; 20 gram butter; 2 stalks celery (300g), trimmed, sliced thinly; 2 carrots (240g), cut into 1cm pieces; 1 potato (300g), cut into 1cm pieces; 150 gram snow peas, trimmed, chopped coarsely; 3 green onions, sliced thinly; 310 gram can corn kernels, rinsed, drained

Chicken and vegetable soup

Chicken soup is used for medicinal purposes across just about all cultures. We can't guarantee a magic cure of whatever ails you, but you can be sure that this soup is healthy and delicious.

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Serves 6

Cook

2H 40M

Ingredients

1.5 kilogram whole chicken

1 brown onion (80g), halved

2 litre (8 cups) water

5 black peppercorns

2 bay leaves

20 gram butter

2 stalks celery (300g), trimmed, sliced thinly

2 carrots (240g), cut into 1cm pieces

1 potato (300g), cut into 1cm pieces

150 gram snow peas, trimmed, chopped coarsely

3 green onions, sliced thinly

310 gram can corn kernels, rinsed, drained

Method

1.Place chicken, brown onion, the water, peppercorns and bay leaves in large saucepan; bring to the boil. Reduce heat; simmer, covered, 2 hours.

2.Remove chicken from pan. Strain broth through colander into large heatproof bowl; discard solids. Allow broth to cool, cover; refrigerate overnight. When chicken is cool enough to handle, remove and discard skin and bones. Shred meat coarsely; cover, refrigerate overnight.

3.The next day, heat butter in large saucepan; cook celery, carrot and potato, stirring, until onion softens.

4.Skim and discard fat from surface of broth. Add broth to vegetable mixture in pan; bring to the boil, then simmer, covered, about 10 minutes or until vegetables are just tender.

5.Add snow peas, green onion, corn and reserved chicken to soup; cook, covered, 5 minutes or until heated through.

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