Snow Day Soup – Purple Chicken

Due to spillover from last week, and plans going awry this week, I ended up with a large pile of veggies to be used up.  It was a rag-tag random collection – some looking a little sorry for themselves after two weeks in a freezer-cold vegetable compartment in the fridge but I figured what the hey, that’s exactly what soup is for, right? Throw in everything leftover which wouldn’t have made a ‘meal’ on their own and out comes tasty vitamin-enriched goodness.  Wonderfully perfect, too, for a snowy winter day!

Purple Chicken Soup

Ingredients

  • 2 sml red onions
  • 3 sticks celery
  • 2 chicken thighs
  • 80g broccoli
  • 250g red cabbage
  • 300g baby new potatoes
  • 100g green beans
  • Small handful of fresh cranberries
  • 3 stock cubes (chicken, vegetable or a mix thereof)
  • 800ml water
  • zest and juice of one lemon
  • 200ml milk

Directions

  • Chop up all of the veg roughly – quartering the new potatoes.
  • Heat a tsp of olive oil and add the celery and onion to it, covering and leaving to soften for 5 minutes.
  • Add chicken to the pot and cook for another couple of minutes.
  • Add all of the other ingredients except the lemon juice, boil for 20 minutes.
  • Turn off the heat, take the chicken out and shred, setting the meat from one aside.
  • Add the chicken from the other thigh back to the pot and blend with a hand blender.
  • Add the milk, heat and add the lemon juice.
  • Mix well and leave to sit for at least a few hours.

Extra Notes

I have to admit – this soup, when first made, was so-so.  It was not bad soup, just not overwhelmingly ‘Mmmmmm’.  However, on sitting it really improved in flavour =)

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