Sunday, 18 August 2013

Vegetables Chicken Soup


6 stalks celery (sliced)
1 carrot (sliced)
2 potatoes (cubed)
2 large tomatoes (quartered and cook with hot water for 4 minutes. Remove the skin and set aside)
2 onions (quartered)
100g kernel corns
1 chicken breast with bone (chopped into 4 parts and blanched with hot water)
1 muslin bag
1.5-2 litres water
1 tbsp chopped Italian Parsley
Sea Salt
Coarse black pepper


1. Boil the water in a pot. Once the water starts to boil rapidly, put the chicken into the muslin bag and cook for few minutes.

2. Add the celery, carrots, tomatoes, onions and corns into the pot. Cook for 10 minutes. Reduce the heat and simmer for 1 hour. Add the potatoes and continue to cook for another 30 minutes. Remove the muslin bag. Sprinkle the chopped italian parsley and add the salt as desired. Sprinkle some coarse black pepper.

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