This hearty soup is very tasty and will
give you a good dose of vitamins and minerals too. To simplify this recipe I
used a BBQ chicken as it removes a few steps of browning the chicken and
onions. I was able to pick up vegetable soup pack from the supermarket as it
contained several of the vegetables needed for this recipe. I really enjoy dense soups so I also added a
cup of pearl barley, which is an optional extra.
Ingredients:
1 medium turnip
1 medium parsnip
1 medium onion
3 large carrots
5 stalks celery
2 large spinach leaves, finely chopped
1 small red capsicum, finely diced
1 BBQ chicken
1 sprig fresh thyme
4 cups chicken stock
2 cups hot water
2 bay leaves
¼ bunch parsley, stalks removed, finely
chopped
¾ teaspoon nutmeg
1 x 45g packet powdered onion soup mix
1 ½ tablespoons crushed garlic
1 cup pearl barley (optional)
Method:
1. Place hot water and chicken stock the in
slow cooker and turn on HIGH. Add soup mix and stir.
2. Dice turnip, parsnip, carrots , onion
and celery then add to the slow cooker.
3. Debone, remove skin and dice BBQ
chicken. Place in slow cooker
4. Add garlic, parsley, thyme, bay leaves
& if desired pearl barley.
5. Cook on LOW 6 hours
6. Add capsicum and spinach stir and cook for
a further two hours.
7. Remove the bay leaves and thyme and
serve.
Adapted from
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