Recipe

Chicken, vegetable and bean soup

Jun 27, 2013 2:00pm
  • 15 mins preparation
  • 45 mins cooking
  • Serves 4
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Ingredients

Chicken, vegetable and bean soup
  • 1 tablespoon vegetable or olive oil
  • 1 medium brown onion, chopped
  • 1 large carrot, coarsely chopped
  • 2 stalks celery, thinly sliced
  • 1 small fennel, halved, thinly sliced
  • 1.5 litre (6 cups) chicken stock
  • 8 chicken lovely legs
  • 700 gram butternut pumpkin, peeled, cut into 2cm pieces
  • 2/3 cup frozen peas
  • 1 425g can butter beans, rinsed
  • 2 tablespoon chopped flatleaf parsley
  • 4 bread rolls, warmed, to serve

Method

Chicken, vegetable and bean soup
  • 1
    Heat oil in a large saucepan over moderate heat. Add onion, carrot, celery and fennel; cook, stirring, 5 minutes, or until onion softens.
  • 2
    Add stock and 2 cups water; bring to the boil. Add chicken; return to the boil. Reduce heat to moderately low; simmer, partially covered, 20 minutes.
  • 3
    Carefully remove chicken from soup. Add pumpkin; simmer, covered, 15 minutes, or until tender. Stir in peas and beans; simmer 5 minutes.
  • 4
    Shred meat from chicken; discard bones. Stir chicken into soup. Sprinkle with parsley. Serve with bread rolls.

Notes

Use 4 crumbled chicken stock cubes or 1 tablespoon stock powder. Chicken lovely legs are skinless drumsticks with a portion of the bone trimmed.You can use regular skinless drumsticks;cooking time will vary.

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