I love soup, there is something about it that warms my heart with its simplicity. Add a loaf of crusty bread and I am in heaven! Of course butter is a must with the bread (butter and myself are great friends).
As you are probably aware of by now, I use what is in season and on sale. The day I bought the ingredients for this soup chicken Marylands (legs attatched to thighs) were on sale as was Agnolotti Pasta (rather than Raviolli). The vegetables are what was in season. Other vegetables that work well are: green beans. leeks, cauliflower, capsicum and spinach.
To make this recipe you are going to want to remove the skin and fat from your chicken (this saves time in the long run, no skimming fat off the top of the soup before serving time). Ensure you have a large heavy based pot. A pot with a thin base will “catch” this means that anything that touches the bottom will probably burn as the heating element is so close to the food. I cook this uncovered and stir every now and then.
This recipe makes roughly 12 servings. It reheats wonderfully and is great the next day, though it might need an extra cup of water or stock to thin it out a bit.
A quick word about stock, I am a fan ofpre-made stocks and stock powders. They are bursting with flavour and save you hours of cooking. If you have a genuine love for cooking stocks, plese feel free to make your own. I prefer the brand Massel, they have no nasty numbers and taste great. I only ever buy the large tubs or cans of their stock powders as I use them so often. I hope your family loves this as much as mine.
Recipe:
1.5 kilos chicken pieces (or a whole chicken if that is what you’ve got)
2 tablespoons oil
2 potatoes, peeled and diced
3 carrots, diced
1 large onion, diced
4 garlic cloves, minced (about a tablespoon)
1 small sweet potato, peeled and diced
1 cup diced pumpkin
3 celery stalks, sliced and diced
1 head of broccoli, chopped (include the steams too)
1 zucchini, diced
425g tin diced tomatoes
12 cups boiling water
1 teaspoon Massel chicken boullion powder
1 teaspoon Massel beef boullion powder
1 teaspoon Masterfoods dried basil
1/2 teaspoon Masterfoods dried thyme leaves
500g frozen raviolli/agnolotti (I use cheese)
Parmesan cheese to serve.
1.5 kilos chicken pieces (or a whole chicken if that is what you’ve got)
2 tablespoons oil
2 potatoes, peeled and diced
3 carrots, diced
1 large onion, diced
4 garlic cloves, minced (about a tablespoon)
1 small sweet potato, peeled and diced
1 cup diced pumpkin
3 celery stalks, sliced and diced
1 head of broccoli, chopped (include the steams too)
1 zucchini, diced
425g tin diced tomatoes
12 cups boiling water
1 teaspoon Massel chicken boullion powder
1 teaspoon Massel beef boullion powder
1 teaspoon Masterfoods dried basil
1/2 teaspoon Masterfoods dried thyme leaves
500g frozen raviolli/agnolotti (I use cheese)
Parmesan cheese to serve.
In a large soup pot (with a heavy base) heat the oil.
Add the “hard vegetables” and fry for about 3-5 minutes, stirring often.
Add the soft vegetables and fry for an additional 2 minutes, stirring often.
Add the tomatoes, boiling water chicken pieces, Massel stock powders andMasterfoods herbs.
Bring to the boil and reduce to a simmer for 1 1/2 hours.
Remove the chicken to shred.
Add the raviolli (or agnoliti).
Shred the chicken, discard the bones and and grissely bits and return to the pot.
Cook for a further 15 -20 minutes until the pasta is well cooked - not al dente but well cooked (firm pasta in a soup doesn’t taste/feel right).
Remove from the heat and let it rest for a few minutes.
Ladle a portion into each bowl and top with a small amount of fresh parmesan cheese.
Add the “hard vegetables” and fry for about 3-5 minutes, stirring often.
Add the soft vegetables and fry for an additional 2 minutes, stirring often.
Add the tomatoes, boiling water chicken pieces, Massel stock powders andMasterfoods herbs.
Bring to the boil and reduce to a simmer for 1 1/2 hours.
Remove the chicken to shred.
Add the raviolli (or agnoliti).
Shred the chicken, discard the bones and and grissely bits and return to the pot.
Cook for a further 15 -20 minutes until the pasta is well cooked - not al dente but well cooked (firm pasta in a soup doesn’t taste/feel right).
Remove from the heat and let it rest for a few minutes.
Ladle a portion into each bowl and top with a small amount of fresh parmesan cheese.
Happy Cooking!
Elizabeth X
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