Name: Greek chicken and vegetable soup
Cook time: 120 min
Total time: 120 min
Yield: 8
Ingredients: 1.6 kilogram whole chicken; 1 medium_piece (150g) brown onion, halved; 1 (150g) stalk celery, trimmed, chopped coarsely; 3.5 litre (14 cups) water; 1/4 cup (60ml) olive oil; 1 medium_piece (150g) brown onion, chopped coarsely; 4 medium_piece (300g) egg (plum) tomatoes, chopped coarsely; 1 large_piece (300g) potato, chopped coarsely; 2 medium_piece (240g) carrots, chopped coarsely; 3 (450g) stalks celery, trimmed, chopped coarsely, extra; 3 bay leaves; 1 large_piece (150g) zucchini, chopped coarsely; 1/2 cup (110g) soup pasta

Ingredients

1.6 kilogram whole chicken

1 medium_piece (150g) brown onion, halved

1 (150g) stalk celery, trimmed, chopped coarsely

3.5 litre (14 cups) water

1/4 cup (60ml) olive oil

1 medium_piece (150g) brown onion, chopped coarsely

4 medium_piece (300g) egg (plum) tomatoes, chopped coarsely

1 large_piece (300g) potato, chopped coarsely

2 medium_piece (240g) carrots, chopped coarsely

3 (450g) stalks celery, trimmed, chopped coarsely, extra

3 bay leaves

1 large_piece (150g) zucchini, chopped coarsely

1/2 cup (110g) soup pasta

Method

1.Rinse chicken under water. Place chicken in large saucepan with halved onion, celery and the water, season. Bring to the boil. Reduce heat, simmer, uncovered, 45 minutes. Skim off any scum as it rises to the surface, discard.

2.Remove chicken from stock, cool 10 minutes. Discard chicken skin and bones, chop chicken flesh coarsely. Strain stock, discard solids.

3.Heat oil in large saucepan, cook chopped onion, stirring, until softened. Add tomato, cook, stirring, 3 minutes. Add potato, carrot, extra celery, bay leaves and strained stock, bring to the boil. Reduce heat, simmer, uncovered, 15 minutes.

4.Return chicken to pan with zucchini and pasta, simmer, uncovered, about 15 minutes or until pasta is tender. Season.

serving suggestion Crusty bread.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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