Chicken and vegetable soup
- 1 tbsp sunflower oil
- 1 onion, finely chopped
- ¼ red capsicum, finely chopped
- 2 cloves garlic, minced
- 1 tsp sweet paprika
- 3 carrots, chopped
- 4 stalks celery, finely chopped
- 3 potatoes, finely chopped
- 2 parsnips, finely chopped
- 2 chicken carcasses
- 2 chicken wings
- 2 chicken marylands, halved
- 1/2 cauliflower, cut into small florets
- 1/2 broccoli cut into small florets
- 1 cup frozen peas
- 1 vegetable stock cube
- 1 tbsp salt
- 1/2 tsp ground black pepper
Hungarian-born Katalin Tyler fondly remembers her mother's cooking. She came to Australia when she was 26 and now loves to prepare different dishes for her extended family.
Method
· Heat the oil in a large saucepan and saute the onion and capsicum for 3-4 minutes, or until softened. Stir through the garlic and paprika and then add the carrots, celery, potatoes, parsnips and chicken. Stir for a couple of minutes and cover with water. Cover the saucepan with a lid, bring to the boil and cook on a medium heat for 90 minutes. Add the cauliflower, broccoli, peas, stock, salt and pepper and cook for a further 30 minutes.
Serves 12-14
