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20160618_120118

Chicken & Vegetable Soup (Gluten Free)

I made this using my own homemade chicken stock which always makes a soup so much better. It adds a lovely flavour to any soup esp if you use the bones from a roast chicken to make it.

You can choose to add any veg you like though I wouldn’t use cabbage instead I would use a little kale if you feel you really want to.

Look to the bottom of the method for what to do if you can’t make the stock for some reason.

Ingredients

Allergens : Gluten & Lactose Free
THE STOCK
Chicken Carcass (Raw or Left over from a roast) - 1
Onions - 2
Carrots - 2
Bay leaf - 2
Black Peppercorns - 4
Celery - 1 stalk
Parsley (optional) - Small bunch
Water - 2ltr
THE SOUP
Carrots - 200g
Onions - 1
Cauliflower - 1/2
Broccoli - 1/2
Garlic Clove - 1
2 large potatoes
Chicken Stock Cube (optional) - 1
Salt and Black Pepper - Pinch to taste
Dash of fresh cream (optional)

Instructions

1
Getting Ready... You will need -1 large pot, 1 medium pot,1 sharp knife, 1 chopping board, 1 sieve
2
Start with the stock. See the bottom of the recipe if you don't want to make the stock.
3
Peel the carrots and onions then cut them into chunks along with the celery. Add these to the pot with the celery and other stock ingredients then bring to the boil and simmer for 2 hours on a low heat.
4
Strain the stock and set to one side. When the bones cool strip any meat off them and add it when you add the veggies.
5
Peel and chop the carrots and potatoes then cut the rest of the veg into cubes, you want them small enough to fit between the blade of your hand blender.
6
Add them to the stock with the rest of the ingredients and simmer for half an hour.
7
Blend with a hand blender and continue to simmer for half an hour more.
8
Taste and add the stock cube and salt and pepper if you feel it needs it.
9
I like a drizzle of fresh cream in mine but this is optional. Leave it out if you need it to be lactose free.
10
IF YOU DON'T HAVE CHICKEN BONES THEN ADD 2 MORE CHICKEN STOCK CUBES AND USE 1.5ltr's OF WATER INSTEAD

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