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.

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.

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.

Instagram Facebook