Country Chicken Soup
Over a year ago
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Ingredients
- 30g Butter or margarine
- 3 Chicken thighs
- ½ Medium carrots sliced
- ½ Medium Onion finely chopped
- ½ Medium leeks.sliced
- ½ Celery stick. finely chopped
- 1 Tablespoons flour
- 500ml Vegetable st°Ck
- 100ml Tomato Juice
- ½ Teaspoon parsley dried
- 1 Bay leaf
- ¼ Teaspoon nutmeg
- Small pinch of cayenne pepper
- Salt and pepper to taste
Accompaniment
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Description
A good hearty soup to chase away the cold
Method
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1
Take the chicken thighs and remove the skin and cut half way down beside the bone and open out a little.
In a saucepan add the butter or margarine and the chicken thighs and all the veg and cook on a high to medium heat for 10 mins stirring most of the time after 10 mins add the flour and cook for 2 mins more.
Now add the vegetable stock, tomato juice and the rest of the ingredients and bring to the boil then turn down and simmer for 45mins with a lid on.
After 45mins remove the bay leaf and discard.
Remove the chicken from the soup and remove the meat from the bone and return the meat back to the soup check the season and simmer for 3mins and serve
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