October appears to be bringing with it very dull mornings which lead to blustery days, although after two days of very heavy rain it was nice to get a reprieve from that today. On days like this warm, nourishing food is called for and with the remnants of yesterdays roast chicken sitting in the fridge I figured I wouldn’t get more warm and nourishing than a lovely Chicken & Vegetable soup.
When I’m making soup, unless I’m following a specific recipe, I tend to just bung in whatever I have in the fridge or vegetable basket and hope for the best!
Here’s what went in the soup today……..
Approx Tbsp Olive Oil or Rapeseed Oil, whichever you have is fine
1 Onion, finely chopped
3 Celery Stalks, finely chopped
1 Parsnip, sliced
3 Carrots, sliced
½ Butternut Squash, chopped
3-4 Medium Potatoes, chopped
Leftover Chicken (I use all the meat from the chicken & while I understand some people are reluctant to use the leg meat, I must say it really is very flavoursome and ideal for use in this way)
2 Pints/1 Litre Water
Knorr Vegetable Stockpot
* Heat the oil in saucepan, add the onion and celery and soften. If you find your onion starting to stick at anytime just add a small drop of water to the pan.
* Add all the other vegetables, the chicken and the water
* Bring to the boil, add to stock pot, give everything a good stir and leave to simmer until the vegetables are cooked.
* Blend the soup in your liquidiser or using a hand blender and serve in warmed bowls with lovely crusty rolls*
*I blend all of this soup as I’m giving it to my children and I find it the best way of getting them to eat a variety of vegetables ‘unknowingly’, however, you could blend just half of the soup so that you have some nice chunks of vegetable and chicken.