Chicken and veggie soup

    6 hours 20 min

    This is a delectable chicken and vegetable soup recipe that is fab for using either leftover chicken, or chicken bought ready-cooked from the supermarket. Sumac powder is available in large supermarkets; Bart is a common brand.

    1 person made this

    Serves: 6 

    • 2 cooked chickens, meat picked and shredded
    • 2.5L water
    • 2 chicken stock cubes, crumbled
    • 600g frozen mixed vegetables
    • 150g frozen garden peas
    • 3 carrots, chopped
    • 1 large onion, finely chopped
    • 3 tablespoons tomato puree
    • 1 teaspoon minced garlic
    • 1/2 teaspoon sumac powder
    • 2 tablespoons Bisto gravy granules, for slight thickening

    Prep:20min  ›  Cook:2hr  ›  Extra time:4hr  ›  Ready in:6hr20min 

    1. Place water, sumac, garlic, stock cubes, onion and veggies into large casserole pot and boil till veggies are tender.
    2. Add the meat from the cooked chicken, tomato puree and Bisto. Simmer for an hour.
    3. Serve. This is also great to freeze in portions.

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