chooken and beggie soupsee more: soups

My preference when it comes to soups is thick and chunky, and I really like having pasta or rice in the soup too. So this soup is sort of made to my ideal soup parameters. Of course, you can vary the vegetables you use. Celery is a good one to put in, but I don't because it does unpleasant things to my husband. You can leave out the actual chicken meat too if you don't have any or if you are a vegetarian. (I'm not sure how chicken stock is handled for vegetarians, but you could just as easily use more vegetable stock instead of chicken if it was an issue.) This is good for making and then leaving alone for hours until you are ready to eat. Since it cooks in the crock pot on low you can even go out while being relatively safe that it's not going to burn or ruin.

ingredients

• 1 carrot
• 1 small breast of chicken
• 1 parsnip
• 1 zucchini
• 1 onion
• 1 potato
• 1/2 cup of peas
• 1 tin diced tomatoes (~400g)
• 1 small tin red kidney beans (~125g)
• 500mL chicken stock
• 500mL vegatable stock
• 2 chicken stock cubes
• handful of pasta or rice
• herbs (basil, sage), salt, pepper to taste

instructions

1. It is ridiculously easy to make this and even a man should be able to do it. I cook it slowly in my crock pot, but you can cook it in a big saucepan on the stove if you don't have a crock pot. Start by putting the chicken and vegetable stock into the crock or the saucepan.
2. Crumble the stock cubes into the crock, and then pour in the tin of tomatoes and the tin of beans.
3. Chop up all the vegetables (except the peas) and the chicken, reasonably small but still a little bit chunky. Put them in the crock. Put the peas in too.
4. Put in a handful of pasta or rice. This helps to make the soup nice and thick. If you prefer to have more liquidy broth remaining, you could leave this out.
5. Stir it and put it on low.
6. Come back to stir every now and then, maybe every hour or so if you remember, but it's not that urgent.
7. After several hours everything should be edibly cooked. After that point it is up to you whether you want to leave it cooking more to go really really thick or if you want to eat it now, slightly more brothy. Bread is a good accompaniment.

have you tried my "chooken and beggie soup"?

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