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3.25 liters
1
2
1
100 g
100 g
1/4 teaspoon
3
tablespoons
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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
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Method :
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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.
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Add the peas and green beans, then simmer
for another 15 minutes.
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Pull the skin off the chicken, then tear
the flesh from the bones and cut it into bite-sized chunks.
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Add the chicken to the soup, along with
the cayenne pepper, and season well with salt and freshly ground black
pepper.
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Simmer the soup for 10 minutes or until
the chicken is warmed through.
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Stir in the parsley just before serving.
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