Imed Shili Pete Evans Mum’s Chicken and Vegetable Soup Recipe is made with chicken, carrots, celery, onion, garlic, zucchini, leek, sweet potato, parsley, and chicken stock. This hearty and traditional Pete Evans Mum’s Chicken and Vegetable Soup Recipe creates a comforting dinner soup that takes about 1 hour and 30 minutes to prepare and can serve up to 6 people.
Pete Evans Mums Chicken And Vegetable Soup Recipe Ingredients
- 1 whole chicken (about 1.5 kg, free-range preferred)
- 2 carrots (peeled and diced)
- 2 celery stalks (diced)
- 1 onion (peeled and finely chopped)
- 2 garlic cloves (minced)
- 2 zucchini (sliced into rounds)
- 1 leek (white part only, thinly sliced)
- 1 small sweet potato (peeled and diced)
- 1 bunch of parsley (finely chopped, divided)
- 2 liters chicken stock (or water)
- 1 teaspoon sea salt (or to taste)
- ½ teaspoon black pepper (freshly ground)
- 2 bay leaves
- 1 tablespoon olive oil
- Optional: 1 teaspoon fresh thyme leaves or dried oregano for extra flavor
Pete Evans Mums Chicken And Vegetable Soup Recipe Instructions
- Prepare the Chicken Stock Place the whole chicken in a large pot and cover with the chicken stock (or water). Add the bay leaves, salt, and pepper. Bring to a boil over medium-high heat, then reduce to a gentle simmer. Skim off any foam or impurities that rise to the surface. Simmer for about 1 hour, or until the chicken is cooked through and tender.
- Shred the Chicken Carefully remove the chicken from the pot and set it aside to cool slightly. Once cool enough to handle, remove the skin and bones, then shred the meat into bite-sized pieces. Reserve the meat.
- Prepare the Vegetables Heat the olive oil in a large skillet over medium heat. Add the onion, garlic, leek, celery, and carrots. Sauté for about 5 minutes, or until softened and fragrant.
- Simmer the Soup Add the sautéed vegetables to the pot with the chicken stock. Stir in the zucchini, sweet potato, and thyme (if using). Simmer for another 20–25 minutes, or until all the vegetables are tender.
- Combine the Ingredients Return the shredded chicken to the pot. Stir well and let the soup heat through for about 5 minutes. Adjust the seasoning with additional salt and pepper, if needed.
- Serve and Garnish Ladle the soup into bowls and sprinkle with fresh parsley. Serve warm with crusty bread or a side salad for a hearty meal.
Recipe Tips
- Enhance the Broth: For a richer flavor, try roasting the chicken and vegetables (such as onions, carrots, and garlic) in the oven for 20–30 minutes before adding them to the pot. This adds depth and a subtle caramelized sweetness to the soup.
- Use Homemade Stock: If you have time, make your own chicken stock. It adds a lot of extra flavor and is often more nutritious than store-bought versions.
- Add a Touch of Lemon: For a refreshing twist, squeeze a little fresh lemon juice into the soup just before serving. It brightens the flavor and enhances the natural sweetness of the vegetables.
How To Store Pete Evans Mums Chicken And Vegetable Soup Recipe
Refrigerate: Allow the Pete Evans Mum’s Chicken and Vegetable Soup to cool completely. Transfer it to an airtight container or cover the pot tightly with a lid. It can be stored in the refrigerator for up to 3–4 days.
Freeze: For longer storage, let the soup cool completely, then portion it into freezer-safe containers or resealable freezer bags. Leave some space at the top to allow for expansion. The soup can be frozen for up to 3 months. When ready to eat, thaw it overnight in the refrigerator and reheat gently on the stove or in the microwave.
How to Reheat Leftover Pete Evans Mums Chicken And Vegetable Soup Recipe
In The Stove: Pour the leftover soup into a pot and reheat over medium heat. Stir occasionally to prevent burning. Once heated through, serve immediately. This method preserves the soup’s texture and flavor.
In The Microwave: Transfer a portion of the soup to a microwave-safe bowl and cover it loosely with a microwave-safe lid or plastic wrap. Heat on high for 2-3 minutes, stirring halfway through to ensure even warming.
In The Slow Cooker: For a gentle reheat, place the leftover soup in the slow cooker. Set it to low and heat for 1-2 hours, stirring occasionally, until it’s hot all the way through.
What To Serve Pete Evans Mums Chicken And Vegetable Soup Recipe
Pete Evans Mum’s Chicken and Vegetable Soup Recipe pairs well with crusty bread, garlic bread, green salad, and cheese toast. It also can be served alongside steamed vegetables, roasted potatoes, bruschetta, and a light quinoa salad for better savoring of the meal.
Frequently Asked Questions
Can I use chicken breast instead of a whole chicken?
Yes, you can use chicken breast if you prefer. However, using a whole chicken adds more flavor to the soup, and you’ll get a richer broth.
Can I make this soup in advance?
Absolutely! This soup can be made a day or two ahead and stored in the fridge. The flavors often improve after sitting for a while.
What can I substitute for sweet potato?
If you don’t have sweet potato, you can substitute with regular potato, butternut squash, or pumpkin for a similar texture and sweetness.
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Pete Evans Mums Chicken And Vegetable Soup Recipe
Description
Pete Evans Mum’s Chicken and Vegetable Soup Recipe is made with chicken, carrots, celery, onion, garlic, zucchini, leek, sweet potato, parsley, and chicken stock. This hearty and traditional Pete Evans Mum’s Chicken and Vegetable Soup Recipe creates a comforting dinner soup that takes about 1 hour and 30 minutes to prepare and can serve up to 6 people.
Ingredients
Instructions
- Prepare the Chicken Stock Place the whole chicken in a large pot and cover with the chicken stock (or water). Add the bay leaves, salt, and pepper. Bring to a boil over medium-high heat, then reduce to a gentle simmer. Skim off any foam or impurities that rise to the surface. Simmer for about 1 hour, or until the chicken is cooked through and tender.
- Shred the Chicken Carefully remove the chicken from the pot and set it aside to cool slightly. Once cool enough to handle, remove the skin and bones, then shred the meat into bite-sized pieces. Reserve the meat.
- Prepare the Vegetables Heat the olive oil in a large skillet over medium heat. Add the onion, garlic, leek, celery, and carrots. Sauté for about 5 minutes, or until softened and fragrant.
- Simmer the Soup Add the sautéed vegetables to the pot with the chicken stock. Stir in the zucchini, sweet potato, and thyme (if using). Simmer for another 20–25 minutes, or until all the vegetables are tender.
- Combine the Ingredients Return the shredded chicken to the pot. Stir well and let the soup heat through for about 5 minutes. Adjust the seasoning with additional salt and pepper, if needed.
- Serve and Garnish Ladle the soup into bowls and sprinkle with fresh parsley. Serve warm with crusty bread or a side salad for a hearty meal.
Servings 6
- Amount Per Serving
- Calories 300
- % Daily Value *
- Total Fat 12g19%
- Saturated Fat 3g15%
- Cholesterol 70mg24%
- Sodium 500mg21%
- Potassium 800mg23%
- Total Carbohydrate 25g9%
- Dietary Fiber 5g20%
- Sugars 8g
- Protein 25g50%
- Vitamin A 120 IU
- Vitamin C 35 mg
- Calcium 6 mg
- Iron 10 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
