Chicken and Vegetable Soup

Serves 4


Ingredients:

680g chicken, cut into small cubes
2 tablespoon butter or margarine
1 medium onion, chopped
1 teaspoon salt
1/4 teaspoon white pepper
2 leeks, thinly sliced
3 medium potatoes, cut in 3/4 inch cubes
2 carrots, sliced 1/4 inch thick
1 stalk celery, thinly sliced
1/2 teaspoon dried tarragon leaves
1/4 teaspoon dried marjoram leaves
190ml water
2 cups cauliflowerets
1 cup cut green beans
1/2 cup peas, fresh or frozen, thawed
1/4 cup chopped parsley


Method:

• Brown chicken cubes lightly in heated butter in a kettle. Add onion and cook until limp.
  Add salt, pepper, leeks, potatoes, carrots, celery, tarragon, marjoram and water. Bring to boiling. Cover. Reduce heat and simmer until chicken cubes is very tender, about 1 hour.
• Remove bones from soup and discard bones.
• Add cauliflowerets and beans. Bring to a gentle boil. Cook uncovered until beans are almost tender, about 12 min.
• Add peas and parsley. Cook about 3 min. Add salt to taste.