Chicken and Vegetable Soup
1 cup (250 ml) Soup Mix
400 g chicken thigh fillets
1 Tbsp. (15 ml) oil
1 large leek, washed and chopped
1 onion, chopped
3 cups (750 ml)
McCain’s Garden Vegetables
2 tsp (10 ml)
Robertsons Garlic Flakes
6 cups boiling water
Knorrox Chicken Stock Cubes
Rinse and drain the soup mix.
Remove the skin and trim any excess fat from the chicken.
Heat the oil in a heavy-based pot or very large heavy-based saucepan over medium heat.
When the oil is hot, add the leek and onion then fry until soft.
Add the soup mix, chicken, frozen vegetables,
Robertons Garlic Flakes
, water and
Knorrox Stock Cubes
Cover the saucepan and bring to the boil. Then reduce the heat and simmer for about one hour, or until soup mix has softened. Add extra water if needed.
Remove chicken and allow to cool. Then remove the bones and cut the chicken into pieces and return to soup.
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