Joy's chicken and vegetable soup (by Peter Evans)
Nothing tastes as good as your mum’s cooking and this week, Pete’s sharing a recipe that’s a case in point. - by Pete Evans
Pete's mum, Joy, is famous for her chicken and vegetable soup and to celebrate Mother’s Day, she’s showing Pete her secret recipe.
This is the recipe I written down myself while watching the Mother's Day episode on Better Homes & Gardens, before the written recipe was uploaded a few days later. All rights and credits are due back to Peter Evans and his mother, Joy. See the source URL for the episode and their own written recipe.
- Preparing Time: 15 minutes
- Total Time: 2 hours and 15 minutes
- Served Person: 8
white meat free
gluten free
red meat free
dairy free
pescatarian
- salt & pepper to taste
- 1 tsp turmeric
- 2 carrots chopped
- 1 tsp sweet paprika
- 1 cup baby spinach
- 1 brown onion peeled and chopped
- 3-5 chicken thighs preferably with skin and bone-in, around 500-700g
- 1/4 pumpkin 450-500g, chopped
- 1/2 large sweet potatoes or 1 small to medium size one, chopped
- 1 to 2 celery stalks chopped
- cut leaf veggies:
- 1 to 2 cups silverbeet
- 1/3 to 1 cup parsley (fresh)
- 4 to 6 cups chicken broth(*) vegetable stock, or just water (add more if you want to during the cooking)
- 1 tbsp apple cider vinegar optional (see note)
- 250 grams button mushrooms optional (see note), can be substitute with other mild tasting mushrooms
- Carbohydrate 12.833540625 g
- Cholesterol 0 mg
- Fat 0.32506125 g
- Fiber 1.95711875534058 g
- Protein 2.627515625 g
- Saturated Fat 0.093011 g
- Serving Size 1 1 serving (183g)
- Sodium 40.743625 mg
- Sugar 10.8764218696594 g
- Trans Fat 0.1094025 g
- Calories 56 calories
1. Throw all vegetables (except the leaf ones) into a stockpot with the chicken thighs, add the broth and spices. 2. Bring to boil and leave it on to simmer for at least a couple of hours. Uncovered if you want to thicken the soup. 3. Remove chicken thighs from the soup. Separate the meat off the bones and cut them into smaller pieces (bite-size). 4. Blend the soup into a creamy texture (or just to your liking). 5. Add the cut leaf veggie and chicken meat into the soup. *Chicken broth quick recipe: 1. Cook with chicken bones, chicken wings, carrots, celery, apple cider vinegar and water for a few hours. 2. Let cool and remove all ingredients. 3. (Optional) Filter into clear broth for storage.
