Chicken and Vegetable Soup

Keep warm with a delicious Chicken Vegetable Soup.

• Difficulty: Easy
• Category: Chicken, Dinner, Healthy Recipes, Life Style Recipes, Light Dinners, Lunch, Meal Times, Soup Recipes, Winter Recipes
• Cuisine: African, Boere Kos, South African
• Cooking Method: Stove Top

Ingredients

• 380 g Clean Chicken Breast Fillet
• 160 g Red Onion
• 1 Large Carrot (Diced or Grated)
• 3 Flowers of Broccoli
• 3 Flowers of Cauliflower
• 1 Spring Onion (Chopped Fine)
• 4 Fresh Basil Leaves (Chopped Fine)
• 80 g Butter or Margarine
• 2 tbsp Chicken or Vegetable Spice (For Flavoring)
• 2 Slices Brown Bread
• 1 tbsp Crushed Garlic
• 1/4 tsp Turmeric
• 100 g Spaghetti (Cooked)

Instructions

1. PREPERATION: 1. Pre-Boil your chicken in water until cooked then remove and keep the stock for a base.(Remember to add spices as you request in your pot while cooking chicken) OR Take chicken breast and pan fry it first with your tumeric and butter and then do the stock with the veggies first and add chicken in. Best way to cook chicken is if you dice it
2. 2. Add into your chicken stock(Red Onion, Broccoli, Cauliflower, Spring Onion, Carrots, Fresh Basil and Turmeric)
3. 3. Bring to Boil and Boil for about 10 minutes the bring heat down to a meduim so all can simmer for another 20 minute.
4. 4. Take your boiled chicken and shred it in finner pieces and add it in your pot. and let it simmer for about 10 to 20 munites or until you see all is cooked and blended in.
5. 5. Bring pot to a very low heat and add cooked spaghetti and more seasoning as requested let it simmer for the time that you making the garlic Croutons.
6. 6. Take your 2 slices bread put butter on it and add enough of the garlic you have and add some of the oil over it.
7. 7. Place the bread in a oven pan and toast in oven until fully toasted.
8. 8. If your soup is to runny just use cornflour to thicken it up abit.
9. SERVE SOUP AND TAKE THE GARLIC BREAD AND BREAK IT IN SMALL PIECES TO SERVE ONTOP OF SOUP.