I decided to make a Chicken and Vegetable soup with a quick bone broth and some steamed veggies. My family like their veggies chunky, so I decided to try something a little different today.
Now I'm sorry, but in this house where there is soup there must be bread. Given my shift to healthier options I decided to try the Spelt Flour Loaf on the Recipe Community. It worked a treat and I'll definitely make it again.
Both recipes were prepared in my Thermomix, but of course, you could adapt to suit your preferred method.
Chicken & Vegetable Soup
5 Free range chicken lovely legs
1.5 litres water + more if required
3 carrots (1cut in large chunks, 2 diced)
1 brown onion, cut in quarters
2 gloves of garlic
4 small potatoes
1/2 zucchini
200g pumpkin chopped
2 tbs vegetable stock paste (you can get the recipe here)
Place water in Thermomix bowl and add basket. Place one carrot (in large chunks), onion and garlic gloves into basket.
Add Thermomix lid and place varoma on top of Thermomix. Place chicken legs in varoma and put the lid on and cook for 60min on Varoma speed 1. Be sure to keep the top varoma tray aside for the other veggies.
While the chicken and stock is starting to heat up, chop the other veggies into a medium dice and place on varoma top tray. Add the the tray to the varoma (be careful not to burn yourself with any steam) and replace the lid, allowing the veggies to steam with the chicken and stock continue to cook.
At the end of the 60 minutes, turn machine off and varoma from Thermomix and set aside to cool slightly while you complete the stock.
Take the basket out of the Thermomix and add the carrot, onion and garlic to the bowl along with the vegetable stock paste. Place the lid, with the MC, back onto the Thermomix and blitz for 30 seconds slowly increasing the speed up to 9 to puree the vegetables.
If you need to add some more water to bring it up to 1.5 litres, you can do so at this point. Be sure to cook again for 1-2 mins on 100' at speed 1 to bring the soup back up to temperature.
Remove chicken meat from the bones and place in the bottom of a large serving bowl with the steamed vegetables. Pour the stock over the veggies and meat and stir to combine.
Serve with the crusty spelt bread. Enjoy
