Mingle's Best Ever Chicken Soup

Mingle's Best Ever Chicken Soup


1 X eggplant (cubed)
1 X red pepper (cubed)
1 X zucchini (cubed)
5 X chicken thighs & legs on the bone
1 X onion (cubed)
1 X can of tomatoes (400g)
2 X litres of stock (veggie or chicken)
Parmesan cheese to finish
2 X garlic cloves
1 X chili (take the seeds out for less heat)
2 X slices of lemon rind
2 X carrot (cubed)
1 X celery (cubed)
1 X bunch of parsley (chopped)
3 X tablespoons of olive oil
Mingle All Purpose Seasoning


1. Heat oil in a large pot over medium heat.
2. Add your chicken pieces and cook until brown.
3. Add your onion, garlic, and chilli, carrots, celery and lemon rind. Cook until translucent.
4. Add 5 tablespoons of Mingle All Purpose Seasoning. Cook until fragrant.
5. Add stock, canned tomatoes and lemon rind.
6. Cook it uncovered for 30 mins and then add left over veg and turn down to a simmer for additional 10-20 mins or until chicken is pull apart tender. If liquid is reducing to quickly, add a cup of water. 
7. Remove chicken and pull off bone. Return to soup. Season with salt and pepper.
8. Squeeze half a lemon's juice into soup. Serve with grated Parmesan and some crusty bread.

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