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.
chicken and vegetable soup
2H 40M



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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