Hearty Chicken And Vegetable Soup


1. 2 tbsp olive oil 2. 1 leek, halved, washed, thinly sliced 3. 2 garlic cloves, crushed 4. 1 large carrot, peeled, diced 5. 2 sticks celery, diced 6. 2 small zucchini, diced 7. 1 swede or turnip, peeled, diced 8. 1 1/4 cups dry soup mix, rinsed (see note) 9. 8 cups Massel chicken style liquid stock 10. 1kg Coles RSPCA approved free-range chicken lovely leg

Method Steps: 1. Heat olive oil in a large saucepan over medium heat. Add sliced leek and crushed garlic.

Cook, stirring, for 2 minutes or until soft but not colored. Add diced carrot, diced celery, diced zucchini, and diced swede. Cook for 2 minutes.

Stir in rinsed soup mix, chicken style liquid stock, chicken legs, and 1 cup of cold water. Increase heat to high. Bring to a boil.

1. Reduce heat to low. Simmer, partially covered, stirring occasionally, for 1 hour or until the soup mix and vegetables are tender.

Remove the chicken legs from the soup. Allow them to cool slightly.

Remove the meat from the bones, roughly chop the chicken meat, and add it back to the soup.

1. Season with salt and pepper. Ladle the soup into warmed bowls and serve. Enjoy your hearty chicken and vegetable soup!