Ingredients for Freya’s Chicken and Vegetable Broth (chicken soup)
- Leftover shredded chicken (optional if you want a vegetarian dish)
- 1 medium onion (diced)
- 1 aubergine cut into chunks
- 2 red peppers (seeded and sliced)
- 1 tin butter beans
- 15 cherry tomatoes
- whole Cabbage or any greens such as kale
- Chicken stock (I used two stock pots, use vegetable stock if you wish)
- 1 tbsp mixed dried herbs
- Salt and pepper for taste
- 750 ml water
Cooking Instructions for making Freya’s Chicken and Vegetable Broth (chicken soup)
In a large pot add the shredded chicken, red pepper, aubergine, mixed dried herbs, onion and the chicken stock pots, give it a little stir and gently warm on a low heat. This will infuse the flavours.
After about five minutes, add the water and gently simmer for 30 minutes (if you want to use vegetables such as carrots or potatoes, this is the stage to add them)
After 30 minutes add the cabbage and butter beans, simmer for another 15 minutes – you only want to cook the cabbage gently, not obliterate like we use to in the old days, just enough so we can keep that fresh texture.
Finally add the cherry tomatoes, Don’t slice or half them because we just want to gently heat them through (five minutes)
The heat will produce an amazing burst of juicy refreshing flavours from the tomatoes.
Season to taste.
Use a slotted spoon to add the ingredients into a warm dish then ladle the refreshing stock over your ingredients for a perfect no hassle clean tasting soup.
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