Chicken and vege soup

this recipe is great for making you feel better when you are feeling down with the Flu! it takes a bit of preparation, but the flavor makes it worthwhile. Also a great way to use left overs from a roast chook, two meals out of one :)

SammyJones @cook_2965194

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Ingredients

1 hour

4 servings

1/2onion
1 clovegarlic
1 literboiling water
1 mediumcooked chicken, I like to use the leftovers from the roast the night before
250 mlchicken stock from a box
1chicken flavored oxo cube
1/2 headof broccoli
1carrot - diced
1corn, with kernels sliced off
1potato - cubed

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Steps

1 hour

1

Put a tablespoon of oil in the bottom of a large pot and turn the element to high. Slice the onions and the garlic and place in pot to soften.
2

Pour the boiling water into the pot and lower the chicken carcass into the water. Put the lid on the pot and bring to boil, then turn the element down to medium and let it boil away for 15 minutes.
3

While the chicken is softening, you can cut up your vegetables.
4

At the end of he 15 minutes, get a collinder over a large bowl and pour the water/chicken mix through the strainer. Pour the stock water in the bowl back into the large pot and put back on the stove top. Add your veges and the box of liquid stock and the oxo cube. This enhances the flavor of your chicken and onion water.
5

Go back to the chicken carcass and pull off any chicken meat (no bones!) To put back in your soup.
6

Let the broth boil for 10 minutes, then add the chicken and bring down to a low heat for 15 minutes.
7

Serve in bowls with fresh parsley or bread and butter.