Adam Bennett's chicken soup safari recipe
This fun and tasty chicken soup will get the kids involved at all levels from helping to mash right through to picking the meat off the bones.
See method- Serves 4
- 20mins to prepare, 70mins to cook and 30mins to cool
- 180 calories / serving
Ingredients
- 2 chicken legs
- 1 carrot, peeled topped and tailed
- 1 onion, peeled
- 1 leek, white part only
- 100g (3½oz) butternut squash, peeled
- 1 bay leaf
- 1 sprig fresh thyme
- 1tsp salt
- 2 garlic cloves, unpeeled
- 1l (1¾ pints) chicken stock, or water to cover
- 8tbsp pasta animals
Each serving contains
- Energy
- 760kJ 180.0kcal
- Fat
- 3g
- Saturates
- 1g
- Salt
- 3.7g
- Sugars
- 6g
of the Reference intake
Carbohydrate 21.9gProtein 14.3gFibre 4.0g
Method
- Place all of the ingredients, except the pasta, into a pan. Cover with cold water and bring to the boil.
- As the water boils, skim off the foam and any impurities such as oil or fat with a large spoon. Reduce the heat, cover, and leave to simmer for approximately 1 hour.
- Once the chicken is cooked through and is falling off the bone, remove the pan from the heat. Remove the chicken legs using a slotted spoon and place in a tray to cool.
- Strain the remaining liquid through a sieve into a clean pan. Set the vegetables aside.
- Place the pan over a low heat and bring to a simmer, then stir in the pasta animals and cook for 5-8 minutes until soft. Turn off the heat.
- Meanwhile, mash the vegetables, making sure to pop the garlic cloves out of their skin.
- The chicken legs should have cooled by now – get the kids to pick the chicken meat off the bones and roughly chop.
- Return the mashed vegetables and chicken to the pan. Heat through and add a pinch of salt and pepper if needed.
- Divide the chicken soup across 4 bowls and serve immediately.
- See all Soup recipes
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
