This is a great budget soup .
It doesn't need to be winter to have soup

This soup is great to put into small containers and freeze .

To reheat take out and leave in fridge overnight and heat up either in microwave or stove

Ingredients​

• 1 whole chicken skin on small uncooked
• 3 1/2L water
• 3 tbs chicken stock powder or 3 stock cubes
• 5 bay leaves
• 1 onion peeled
• 1 carrot broken into chunks
• 1 celery stick thickly sliced
• 2 tsp mixed dried herbs
• 1/2 tsp salt and pepper *to taste
• 250g pasta small uncooked
• 420g canned corn kernels drained
• 420g cream-style canned corn
• 2 carrots diced peeled *extra
• 2 celery sticks diced *extra
• 2 cups mixed vegetables diced

Method​

1. Place first 9 ingredients into a large 5 Litre soup pot, bring to the boil, then reduce heat to a rapid simmer for approximately one hour.
2. Meanwhile, cook pasta as per packet instructions until al dente. Drain and set aside.
3. Remove the chicken and stock vegetables from the broth. Discard stock vegetables.
4. Debone chicken, roughly chop meat and return to pot.
5. Add corn kernels, creamed corn, carrots, celery and 2 cups of vegetables of choice.
6. Simmer for a further 45 minutes, check seasoning, add salt and pepper and additional chicken stock powder if necessary.
7. Add cooked pasta and extra water to balance the liquid ratio, depending on size of chicken and amount of vegetables. Simmer for an extra five minutes.
8. Serve with crusty bread for a complete family meal.

 

[Luckyus]

This is a great budget soup .
It doesn't need to be winter to have soup

This soup is great to put into small containers and freeze .

To reheat take out and leave in fridge overnight and heat up either in microwave or stove


View attachment 15834

Ingredients​

• 1 whole chicken skin on small uncooked
• 3 1/2L water
• 3 tbs chicken stock powder or 3 stock cubes
• 5 bay leaves
• 1 onion peeled
• 1 carrot broken into chunks
• 1 celery stick thickly sliced
• 2 tsp mixed dried herbs
• 1/2 tsp salt and pepper *to taste
• 250g pasta small uncooked
• 420g canned corn kernels drained
• 420g cream-style canned corn
• 2 carrots diced peeled *extra
• 2 celery sticks diced *extra
• 2 cups mixed vegetables diced

Method​

1. Place first 9 ingredients into a large 5 Litre soup pot, bring to the boil, then reduce heat to a rapid simmer for approximately one hour.
2. Meanwhile, cook pasta as per packet instructions until al dente. Drain and set aside.
3. Remove the chicken and stock vegetables from the broth. Discard stock vegetables.
4. Debone chicken, roughly chop meat and return to pot.
5. Add corn kernels, creamed corn, carrots, celery and 2 cups of vegetables of choice.
6. Simmer for a further 45 minutes, check seasoning, add salt and pepper and additional chicken stock powder if necessary.
7. Add cooked pasta and extra water to balance the liquid ratio, depending on size of chicken and amount of vegetables. Simmer for an extra five minutes.
8. Serve with crusty bread for a complete family meal.

Made it, but without the corn very flavoursome.

 

[relljube]

This is a great budget soup .
It doesn't need to be winter to have soup

This soup is great to put into small containers and freeze .

To reheat take out and leave in fridge overnight and heat up either in microwave or stove


View attachment 15834

Ingredients​

• 1 whole chicken skin on small uncooked
• 3 1/2L water
• 3 tbs chicken stock powder or 3 stock cubes
• 5 bay leaves
• 1 onion peeled
• 1 carrot broken into chunks
• 1 celery stick thickly sliced
• 2 tsp mixed dried herbs
• 1/2 tsp salt and pepper *to taste
• 250g pasta small uncooked
• 420g canned corn kernels drained
• 420g cream-style canned corn
• 2 carrots diced peeled *extra
• 2 celery sticks diced *extra
• 2 cups mixed vegetables diced

Method​

1. Place first 9 ingredients into a large 5 Litre soup pot, bring to the boil, then reduce heat to a rapid simmer for approximately one hour.
2. Meanwhile, cook pasta as per packet instructions until al dente. Drain and set aside.
3. Remove the chicken and stock vegetables from the broth. Discard stock vegetables.
4. Debone chicken, roughly chop meat and return to pot.
5. Add corn kernels, creamed corn, carrots, celery and 2 cups of vegetables of choice.
6. Simmer for a further 45 minutes, check seasoning, add salt and pepper and additional chicken stock powder if necessary.
7. Add cooked pasta and extra water to balance the liquid ratio, depending on size of chicken and amount of vegetables. Simmer for an extra five minutes.
8. Serve with crusty bread for a complete family meal.

Love the recipe however, I don't put the pasta in as it goes too loose & mushy by the time you re-heat the soup. As the pasta is already cooked, just put it in the bottom of soup bowl and pour the hot soup over. Pasta will heat up sufficiently this way.

 

[Suzanne rose]

Love the recipe however, I don't put the pasta in as it goes too loose & mushy by the time you re-heat the soup. As the pasta is already cooked, just put it in the bottom of soup bowl and pour the hot soup over. Pasta will heat up sufficiently this way.

You are only adding the pasta in the last 5 minutes, it's mixing through the soup , you only end up with a small ammount of pasta in your bowl. By heating the pasta with the soup it actually puts flavour through the pasta

 

[Suzanne rose]

I'm bu.ping this up as its a cheap healthy soup