Chicken and Vegetable Soup
Similar Vietnamese food recipes: Poultry, Soups, Vegetables 3.25 liters Chicken stock (reserve the chicken flesh)
1 Large potato, cut into 2 cm cubes
2 Carrots, sliced into rounds
1 Large leek, sliced
100 g Shelled peas
100 g Green beans, trimmed and cut into 2 cm lengths
1/4 teaspoon Cayenne pepper, optional
3 tablespoons Chopped parsley
Spoon away the layer of fat from the surface of the stock, then bring the stock to the boil in a large saucepan. Reduce the heat, then add the potato, carrot and leek to the stock and simmer for 10 minutes, or until the vegetables have softened. Add the peas and green beans, then simmer for another 15 minutes. Pull the skin off the chicken, then tear the flesh from the bones and cut it into bite-sized chunks. Add the chicken to the soup, along with the cayenne pepper, and season well with salt and freshly ground black pepper. Simmer the soup for 10 minutes or until the chicken is warmed through. Stir in the parsley just before serving.
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