Name: Chicken, vegetable and bean soup
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4
Ingredients: 1 tablespoon vegetable or olive oil; 1 medium brown onion, chopped; 1 large carrot, coarsely chopped; 2 stalks celery, thinly sliced; 1 small fennel, halved, thinly sliced; 1.5 litre (6 cups) chicken stock; 8 chicken lovely legs; 700 gram butternut pumpkin, peeled, cut into 2cm pieces; 2/3 cup frozen peas; 1 425g can butter beans, rinsed; 2 tablespoon chopped flatleaf parsley; 4 bread rolls, warmed, to serve

Ingredients

1 tablespoon vegetable or olive oil

1 medium brown onion, chopped

1 large carrot, coarsely chopped

2 stalks celery, thinly sliced

1 small fennel, halved, thinly sliced

1.5 litre (6 cups) chicken stock

8 chicken lovely legs

700 gram butternut pumpkin, peeled, cut into 2cm pieces

2/3 cup frozen peas

1 425g can butter beans, rinsed

2 tablespoon chopped flatleaf parsley

4 bread rolls, warmed, to serve

Method

1.Heat oil in a large saucepan over moderate heat. Add onion, carrot, celery and fennel; cook, stirring, 5 minutes, or until onion softens.

2.Add stock and 2 cups water; bring to the boil. Add chicken; return to the boil. Reduce heat to moderately low; simmer, partially covered, 20 minutes.

3.Carefully remove chicken from soup. Add pumpkin; simmer, covered, 15 minutes, or until tender. Stir in peas and beans; simmer 5 minutes.

4.Shred meat from chicken; discard bones. Stir chicken into soup. Sprinkle with parsley. Serve with bread rolls.

Use 4 crumbled chicken stock cubes or 1 tablespoon stock powder. Chicken lovely legs are skinless drumsticks with a portion of the bone trimmed.You can use regular skinless drumsticks;cooking time will vary.
Note

Woman's Weekly Food

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Ingredients

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