Chicken and Vegetable Soup

I can really empathise with those who talk about chicken soup as something that can nourish the soul. No wonder the "Chicken Soup for the Soul" series of inspirational books and the various offshoots from the original have done so well in the popular book stores.

I made the following for dinner. I am sure you have your own version. I am always changing mine. It really depends on what is in the fridge at the time.

1 - 1 1/2 Litres of chicken stock

1 large carrot or 2 medium carrots

a handful of pasta shells or broken pasta (optional)

1 cup broccoli

1 cup green beans

1 cup cauliflower

1 cup celery

1/2 brown onion

1 bay leaf

1 chicken breast

salt and pepper to taste

1 shallot chopped

Bring the chicken stock to a simmer. Add chopped onion and bay leaf. Continue to simmer for 5 mins. Add chicken and allow to simmer until cooked. Remove the chicken and allow to cool.

Discard the bay leaf and onions.

Return the stock to heat and return to gentle simmer. Add carrots, followed by celery, beans, cauliflower and brocolli. Bring to a gentle boil and add some small pasta pieces if desired.

While this is simmering gently, shred the chicken into small pieces and return to the soup. Allow to simmer and add the shallots and pepper just before serving.

Serve with fresh bread. I chose to drizzle some sourdough bread with olive oil and place in the oven to become a little crispy.

Enjoy!