Chicken, parsnip & leek soup
Added 2023-07-29 21:35:16 +0000 UTCFood; Recipes:
This soup/stew can be made with just about any veg you have in your fridge but this one was made with
Chicken breasts (1-2 per person)
Shallots 1 per person (can use onions instead)
Leeks 1-2
Parsnips 2 per person
Coconut oil
Thyme
Bay leaves 1 per person
Method:
Fry off the diced chicken with the chopped shallots in some coconut oil until lightly browned. (Tip: chop your chicken into the pan with kitchen scissors - easier to wash up than a whole board and knife).
Add all veg and cover with boiling water and bring back to boil.
Add salt & pepper if wanted.
Cover with a well fitting lid and simmer for an hour or so on a very low heat. Alternatively can put in oven at Gas Mark 5-6 or 180 - 200 degrees C.
Stir occasionally and check if needs a bit more water.
Can cook longer if you like.
Can be mashed up with a potato masher if you like it a bit more soupy or left as a stew.
Serve with a bit of buttered bread or quinoa or brown rice if you prefer or have a low carbs meal if that's where you're at.
