There are some things that I don’t like about winter. I don’t like things turning brown around me and I don’t like the dust that comes along with dry conditions and winds blowing out of every direction.
But I like soup.
No I mean it, I really, really like soup and it just doesn’t taste as good in summer as what it does in winter.
And a hot bowl of home made Chicken Vegetable soup is the perfect way to chase the winter blues away.
• 2 to 3 Chicken fillets
• 2 medium potatoes / 3 cups cubed
• 2 cups cubed Sweet potato
• 1 cup chopped Zucchini
• 1 cup chopped Cabbage
• 1 cup chopped Spinach
• ¼ cup chopped Leek
• ¼ cup chopped Spring onion
• 1 tsp mixed Herbs
• 1 medium chopped Onion
• 1 tsp minced garlic
• ½ cup Greek yogurt
• 3×1 inch cubes of Danish feta
• 1 chicken stock cube
• 1 tbsp Lemon and herb sauce
• ½ tsp Chicken spice
• Salt and pepper to taste
1. You will need a reasonably large pot, as mine holds about four litres and is barely big enough.
2. Braise onion and garlic till golden brown and set aside in a dish.
3. Cut chicken into narrow strips and stir fry with chicken spice and sauce in the same pot as what you used for the onion and garlic. I use a chicken barbecue spice that doesn’t have cloves in. Yes, I don’t like cloves. Be careful not to burn the bottom of the pot too much, because you want to use this pot for your soup and want the flavor without the bitterness.
4. Remove from pot when done and put aside with onion and garlic. It’s probably a good idea to keep in the fridge, because your vegetables are going to be cooking for a while.
5. Put vegetables and stock cube in pot and fill ¾ with hot water.
6. Bring to the boil and then turn down the heat to simmer till potatoes are soft. This could take anywhere from 40 minutes to an hour. You don’t want to boil your soup, because it will become frothy and you will have to end up skimming it to get rid of the foam.
7. Add yogurt and feta cheese as well as onion and garlic and blend gently. I blend for two reasons. I like the creamy texture, and I’m hiding the zucchini from my kids…You don’t want all your potatoes blended in though, it is nice to keep a few chunky pieces. You can even scoop some potato out and put it back when you are done blending.
8. Add salt and pepper to taste.
9. As I am serving the soup I add the chicken straight to the bowl, that way it is easier to give the carnivores more meat…
10. Fresh buns and a glass of milk make the perfect companions to this soup.
11. If you want to do a low calorie, low sodium version of this soup, leave out the feta, replace Greek yogurt with fat free plain yogurt and leave out the stock cube, but I warn you, my guys noticed the difference immediately.