09 February 2010

Tip of the Day 9 February 2010

 Light Chicken and Vegetable Soup

Odd though it may sound, a light soup is often an easy and appetising  meal during summer. Long periods of hot weather can dampen appetites so this very frugal, extremely tasty summer soup is ideal. It uses lots of summer vegetables and is perfect for using up leftover roast chicken. It also freezes well.

2 tbsp olive oil
1 onion, chopped
1/2 cup of sliced celery
1 carrot, diced
2 cups fresh tomatoes, peeled and diced
1.5 litres chicken stock (homemade or use stock cubes)
1/4 tsp pepper
1/2 tsp salt
1 cup diced red capsicum
1 cup diced yellow squash
2 cups cooked chicken, diced


Place the oil into a large saucepan over medium heat. Add the onion, celery and carrots and
cook 10 minutes, stirring occasionally. Add the tomatoes and stir to combine. Pour the chicken stock into the kettle then season with salt and pepper.  Stir to combine all ingredients. Bring the soup to a steady boil. Reduce the heat to low, cover and simmer the soup for 30 minutes. Add capsicum and squash, cover and continue to simmer another 15 minutes. Stir in the diced chicken and cook uncovered another 10 minutes.

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