Chicken and vege soup

    4 hours

    Tomato based chicken and vegetable soup.


    Victoria, Australia
    2 people made this

    Serves: 6 

    • 2 bbq chickens (cooked)
    • 2.5 litres water
    • 2 stock cubes (crumbled)
    • 4 cups frozen mixed veges
    • 1 cup frozen peas
    • 3 chopped carrots
    • 1 large finely diced onion
    • 3 Tablespoons tomato paste
    • 1 teaspoon minced garlic
    • 1/2 teaspoon sumac
    • 2 Tablespoons Gravox for slight thickening

    Preparation:1hour  ›  Cook:3hours  ›  Ready in:4hours 

    1. Place water, herbs, spices, stock and veges into large casserole pot and cook til veges are tender
    2. Add the meat from the cooked chicken and tomato paste. Simmer for an hour
    3. Cool. Serve into portions. This is also great to freeze in portions.

    Other ideas

    After you have cooked the chickens and allowed to cool, use the fat to add to the stock

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