With the warning of heavy rains and 2 cold fronts approaching Cape Town this weekend I decided to make a pot of this fantastic chicken and vegetable soup that takes 20 minutes tops to make and a large French loaf and a good book prepared for a weekend indoors. (4 large servings)
What you need
1 large potato diced
2 large carrots sliced
2 leeks sliced finely
2 celery sticks chopped (leaves included)
1 onion halved and sliced finely
2 large skinless boneless chicken breast sliced finely
handfull of flatleaf parsley chopped
2 chicken stock cubes crumbled
About 1 liter water
first off, be sure that you wash the vegetables thoroughly, especially the leeks, they have a tendency to have sand hiding in between the layers. Chop and slice away.
Heat a pot on a meadium heat with some olive oil and add the vegetables. Stir them around to sweat them a little and begin to soften.
Add the water and crumble in the 2 stock cubes, bring it to the boil and then add the chicken slices.
Reduce the heat and simmer for 20 minutes or so with the lid on and lastly toss in the parsley, season with pepper and simmer for another 5 minutes.
Thats it, you are done.
Serve with warm crusty French loaf.
Tip: When adding the water, ensure that the vegetables are covered completely and don’t worry about the little bit of oil on the surface, it’s perfectly good if you used olive oil
and adds extra flavor.
Double up if need be and leave it on the stove to reheat whenever you feel the need.