Vietnamese Recipes & Cuisines (Soups)

Chicken and Vegetable Soup Recipe

Ingredients : Serves 4-6

3.25 liters




100 g

100 g

1/4 teaspoon

3 tablespoons

Chicken stock (reserve the chicken flesh)

Large potato, cut into 2 cm cubes

Carrots, sliced into rounds

Large leek, sliced

Shelled peas

Green beans, trimmed and cut into 2 cm lengths

Cayenne pepper, optional

Chopped parsley

Method :
  • 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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