You know what one of my favourite things about winter is? Soup! And to be honest, it’s probably one of my only favourite things about winter (oh that and wearing my ugg boots and being able to neglect my legs for a few months!). I love that you can whack pretty much anything into a soup and it will turn out tasting awesome… that is the magic of soup. Actually, I lie… once I made a soup that was meant to be a little bit spicy and I put way too much chilli in and it DID NOT taste awesome! But usually you are pretty safe with soup turning out great… especially if it is topped off with some crusty bread, in which case you have near perfection! Anyway, considering this week marks the start of the final month of winter (woo hoo… I am secretly doing little skips and jumps while I type that!), I thought I’d make the most of one of my favourite winter warming soup recipes.
I made this chicken and vegetable soup in the slow cooker because I was home on the weekend and there is something very cozy about having a soup cooking away all day. But you could just as easily make it in a pot on the stove if you want a quicker option.
First I cut up all of the vegetables I needed and chucked them into the slow cooker. As is always my philosophy, any vegetables will do! This time I used onion, capsicum, pumpkin, sweet potato, zucchini, carrots and green beans.
On top of that I added half a cup of washed pearl barley and a tin of mixed beans. If you don’t like beans then leave them out. But please don’t! They are so yummy and delish in this soup. Give it all a stir, so it’s all a bit mixed up and crazy.
Brown a few chicken thigh fillets in a frying pan and add to the slow cooker.
Pour over 5 cups of chicken stock and turn onto low. Cook for 8 hours, stirring every now and then. If you are using a slow cooker, the chicken will go so soft and tender and will fall apart after a few hours. If you are using a pot on the stove, you might need to take the chicken out near the end and shred it into pieces.
Serve with a good helping of crusty rolls, a comfy couch and a few hours of mindless TV watching (I highly recommend old reruns of Revenge for this purpose)… ahhhh bliss.
- 4-5 cups of diced vegetables (carrot, zucchini, capsicum, green beans, pumpkin, sweet potato)
- ½ cup pearl barley – rinsed
- 1 400g tin mixed beans
- 5 cups chicken stock
- 5-6 chicken thigh fillets (depending on the size)
- Dice the vegetables and place in a slow cooker.
- Add the rinsed pearl barley and the tin of mixed beans and stir to combine.
- Brown the chicken thigh fillets in a frying pan.
- Add to the top of the slow cooker.
- Pour over the chicken stock.
- Cook on low for 8 hours (or on high for 4), stirring occasionally.
- Serve with crusty bread.